Pate a Choux, Pt.2

!: Pate a Choux, Pt.2

Ed Monaco teaches Dana Holmes how to make a very easy & perfectly delicious Pate a choux. 1 stick of butter 1 cup of water 1 cup of flour 4 eggs pinch of nutmeg pinch of black pepper Preheat oven to 400-425 step 1: melt butter in water in heavy bottomed pan on med/med lo heat step 2: remove from heat and stir in flour quickly step 3: when incorporated put back on the heat and stir continuously to cook out some of the water 2 - 3 minutes step 4: create a depression in the dough and crack in 1 egg, stir quickly until incorporated step 5: do the same as step 4 for the remaining eggs, 1 at a time step 6: spoon onto cookie sheet, spaced about 2inches apart on all sides step 7: bake about 20 minutes until golden step 8: remove & make a slit in the top of each one & place back in the oven for 1-2 minutes step 9: put on a cooling rack, repeat until all dough is used Note: you can use 2 trays, one on top & one on bottom if you have a full size oven

Pate a Choux, Pt.2

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Cake Pans - How to Keep Cakes From Sticking to Them

!: Cake Pans - How to Keep Cakes From Sticking to Them

For many novice bakers, baking cakes may not be the problem. Finding recipes or decorating may not be the problem either. Their biggest problem may be keeping cakes from sticking to cake pans. In this article, I'm going to give you 5 useful tips to ensure your cakes never stick to your cake pans.

1. Make sure to let the cake cool the proper amount of time.

If the cake is sticking to the cake pan, the first thing to look at is whether or not you're letting it cool sufficiently. Most recipes suggest cooling the cake on a rack about 5 to 15 minutes, then running a knife around the edge before turning it out of the pan. Just by taking these steps, you can prevent your cakes from ever sticking.

2. Use a mixture of equal parts flour, vegetable or canola oil, and shortening.

If you're unsure what to grease your cake pans with, try the above mixture. Blend the ingredients thoroughly and use a pastry brush to apply to your cake pans. Once the cake is done baking, you can then place the cake pan on a cooling rack. Allow it to cool as recommended in tip number 1 before removing it.

3. Cut a piece of parchment paper and line your cake pan with it, and dab some butter under and on top of the paper.

This is a neat trick I learned from a good friend, and seems to work flawlessly every time. It's like "insurance" that the cake will come out. When you remove the cake it should come out of the cake pan quite easily paper and all. Then, all you have to do is peel the paper from the cake.

4. Don't let the cake cool too long.

Some bakers may be letting their cakes cool too much. Most cakes should be removed from their cake pans after 5 to 15 minutes, but definitely within 30 minutes of cooling on a rack. Anything after that may be detrimental. However, some recipes call for letting your cakes cool a bit longer. If that's the case, then just follow the recipe instructions. Unless the recipe calls for it, stick to tip number 1.

5. Use aluminum foil to line your cake pans.

This is similar to using parchment paper, but is a more cost effective alternative for those frugal bakers out there. Aside from being cheaper, you can also mold foil a little tighter to the pan than with parchment paper. Foil works best for round and square cake pans. You can line your pans with foil enough to reach up and over the sides. You may even use the extra foil as a type of "handle" to help lift the cake out of the pan.

I know how frustrating it can be to have your cakes stick to your cake pans. You can now use my 5 tips in any combination that makes sense to ensure that your cakes never stick to your cake pans again. Instead of tearing up that cake as you try to remove it from its pan, you can ensure an easy and simple release, ensuring your cakes always come out looking as good as they taste.

Cake Pans - How to Keep Cakes From Sticking to Them

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How to accomplish Peanut Brittle

!: How to accomplish Peanut Brittle

Peanut Brittle recipe, simple and easy. You need a microwave that can reach 700 watts. A glass bow (with handle preferably) that can hold 8 cups / 2L 2 Heat resistant spatulas (one large one small) A cooling rack A metal tray 1 Slip mat. (can used grease and parchment but not as easy to work with.) Ingredients 1 1/2 cups Peanuts (raw) 1 cup of sugar 1/2 cup of corn syrup 1 tsp butter (unsalted preferable) 1 tsp vanilla 1 tsp baking soda Steps to make... 1: mix nuts, sugar, and corn syrup. 2: Place into microwave set to 700 watts for 4 minutes. 3: Remove after 4 minutes and stir all contents 4: Place back into the microwave for 4 minutes at 700 watts 5: Remove after 4 minutes elapsed, add butter and vanilla, mix well, and place back into microwave for 2 minutes at 700 watts 6: Remove after 2 minutes, add baking soda. Mix together well. 7: Pour onto try, and spread thinly. 8: Let rest until cool, then break into bite sized pieces. Notes*** -Do not touch the product with bare hands until completely cool. Molten sugar will scar you if contact is made. -If you have an oven place the tray and silk pad inside at the lowest setting, and remove 1 minute before the peanut brittle is completely finished. -Spread the peanut brittle as thin as possible. The thinner the better, as it makes for easier chewing, an appearance of greater volume, and more small pieces to eat.

How to accomplish Peanut Brittle

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New to the Kitchen - Baking Recipes For Beginners

!: New to the Kitchen - Baking Recipes For Beginners

Yes, You can bake a cake that is as good as any you have had, maybe even better. With the widespread availability of different types of baking mixes, making a cake is simple. Add oil, water, and eggs to the content of the package and stir until creamy. Pour in a greased and floured pan and bake in a 350 degree oven until done. Simple, yes. Imaginative? No. But if all you want is a cake for dessert, try one of the mixes. The cakes are good tasting, moist, and almost foolproof if you follow the package directions.

If you want something truly homemade, you can create your own masterpiece. You just need the basic skills. The important thing is to follow your recipe carefully. Baking is the science of combining ingredients in measured proportions to achieve a tender product with good flavor. Here is an easy one to start with. Even if you only have some very basic equipment, don't worry, I will talk you through it.

DEVIL'S FOOD CAKE

First, gather your ingredients. Nothing is more frustrating than finding out half what through the mixing that you are missing an important ingredient. You will need:

2 cups sifted all-purpose flour 1 3/4 cup of sugar 1/3 teaspoon of baking powder 1 3/4 teaspoon baking soda 1 teaspoon salt 2/3 cup coco powder 2/3 cup soft shortening. It should be very soft but not melted. ( I prefer butter but stick margarine or a vegetable shortening is ok too.) 1 cup water 1 teaspoon vanilla extract 3 eggs, crack them open and put in a small bowl until you are ready to use them. They should be at room temperature Two cake pans, round are usually used but square ones are ok as well. I would also suggest parchment paper, especially for beginners as it allows the cake to be removed from the pan more easily.

Prepare your pans. If you have parchment paper, set a pan on a sheet and trace around it with the tip of a sharp knife to get the size and shape. Use some scissors to cut out the shape. If you put a little smear of shortening in the pan first, it will help hold the paper in place. Set these aside. If you don't have cake pans you can use a loaf pan or a rectangle shaped pan. You need one or two pans that will hold the batter and have about a 1/2 inch room to rise up the sides.

Preheat your oven to 350 degrees. You may want to line the bottom with foil in case some of the cake batter spills over while cooking. However, if you use the correct pans this should not happen. Make sure the oven rack is in the middle so the heat circulates well around the cake pans.

Use a sifter or a wire mesh strainer to sift the flour. Measure out 2 cups and sift again with all the dry ingredients. That is everything except the shortening, water, extract and eggs. If you don't have a sifter, don't panic. A good cook knows that the purpose of sifting flour with the dry ingredients is to mix them together and to break up any lumps. Use a fork or a wire whisk. Stir the flour vigorously. Measure out the 2 cups and put in a bowl. Add the other dry ingredients and stir well. You should not see any lumps in the dry mix.

Put about half of the softened shortening into the dry mixture. Use the fork to mash it into the flour mixture until it is as well mixed as you can manage. You should end up with tiny balls of flour. If you happen to have a mixer, you can use it for this step. Use a medium speed and just be sure the shortening is well mixed.

Now add about half of the water and the vanilla. Stir well with a spoon or again use the mixer. You will get a very thick batter. When it is well mixed add the remaining water, and eggs. Using the spoon or mixer on medium speed, mix the remaining ingredients well until you have a smooth batter that is slightly thick. It should look about like a soft pudding, but not runny. It takes about 2 minutes.

Pour half of the mixture in each pan. Here is a tip I learned from my grandmother. Tap each pan a couple of times on the counter. This will force any trapped air bubbles to the top and make your cake more uniform in texture. You will actually see the bubbles break the surface. Don't worry, you won't ruin the cake at this stage.

Place the pans in the oven on the same rack but leave room for hot air to circulate around them evenly. Close the door and check the clock. You want the cake to cook for thirty to forty minutes. The difference in timing is because every oven heats a little differently and at slightly differences in temperature. One of the keys is DO NOT PEEK. If you have an oven with glass in the door you can check that way. But try not to open the door to have a look. Each time you do your oven temperature drops about 25 degrees or more and then has to heat back up. This can cause uneven cooking and you could have a cake you think is done but still has portions that are not fully cooked. Yuk!

While the cake is cooking it is a good time to clean up and get ready for the next step. Cooling and then frosting. If you have a wire rack to cool the cake on that is great. If you do not, use a paper plate or a plate with a little wax paper or parchment paper on it. Be prepared for a little of the cake to stick to a plate while it is cooling. That is normal and won't hurt the final product.

At the 30 minute mark quickly check the cake for done. The most reliable way for the new cook is to stick a toothpick in the center of the cake. If it is free of cake batter when you pull it out the cake is done. If it looks very wet, but no batter, give it another 2 minutes. Be sure to check both pans, they may cook a little differently. Check each 5 minutes until done. It might even take a little more than the 40 minutes, but that is ok. When they are done, take them out and place the pans on the burners. The burner should be off of course. But the air space under and around the burners will help the pans start to cool. You may notice that the cake has pulled away from the sides of the pan slightly. That is a good sign that it is fully cooked.

After 5 minutes run a knife blade around the sides of the cake. Turn it upside down onto the cooling rack, or if you are using a plate, put it on top of the pan then flip it over. Pat the bottom of the pan lightly and the cake should fall out. Remove the pans carefully and allow the cake to finish cooling completely before frosting. IF some of the cake is stuck in the pan you can carefully remove it with a spatula and lay it in place on the cake. No one will ever know once it is frosted. If it has problems like breaking apart, don't fret. I have a unique solution to save the day. But first, I am assuming your cake is perfect so let's get to a great frosting. How about a mocha cream?

THE FROSTING ON THE CAKE

You can buy ready-made frosting if you like but it seems a shame to spread all those preservatives on your beautiful cake. You can find good frosting recipes in any cookbook. Mastering a butter cream frosting is easy and once you know how you can add or remove the flavors you like best. My family really loves this frosting and asks for it all the time.

You will need

3 tablespoons instant coffee granules OR coco powder 2 tablespoons very hot water 1 teaspoon vanilla 2 - 3 cups confectioners sugar 1 stick or 1/2 cup of butter. You can use stick margarine, but butter is so much better in this and it is a natural product with little or no chemical additives.

Dissolve the coffee into the hot water. Set aside.

In a large bowl cream the butter with the vanilla. You want to get the butter almost liquefied. It will be very soft and creamy and lighter in color. This is easily accomplished using a mixer, but you can also do it by hand, it just takes longer. stir in the sugar, starting with 2 cups. You may need to add a little more along the way but this is the starting point. As soon as the sugar is mixed in add the coffee mixture and beat until light and fluffy looking. Yes, go ahead and taste it. Good right? Don't like coffee flavor, see below. If the frosting seems a little too runny add a little more sugar, about a 1/4 cup at a time until it gets to a nice spreading consistency. Think about other frosting you've had and you have a good frame of reference. Never had frosting? Then it should be thick enough to hold a peak when a spoon is pulled out, but not so stiff that it is dry looking, or so thin it runs off the cake.

When your cake is completely cool lightly brush off any loose crumbs and place one layer of it on a serving plate or platter. If you place some wax paper or foil strips just under the edge of the cake before frosting it will be easy to remove when you are ready to serve and your platter will be perfectly clean.

Place about a third of the frosting in the center and using a rounded tip knife spread it just to the edges of the layer. It should be about 1/4 inch thick all over. Brush the crumbs from the other layer and place on top. Frost the sides of the cake first. Here is a tip to get an even, thick coating. Using a couple of tablespoons of frosting, spread a very thin layer all over the cake. Set the cake in the refrigerator for about 10 minutes. This will set the frosting. Now when you take it out you can put a nice thick layer on the sides. It can be smoothed out or you can make swirls like you see on television commercials. Finally frost the top. Now, while you a licking your fingers admire your work. See, you can bake a cake. Serve it with smiles and a glass of milk or cup of coffee.

You can substitute cocoa powder for the coffee or use just the vanilla and a few tablespoons of milk, omitting the water and coffee all together. The basics of creaming the butter and sugar are the skills you need.

Now that you understand a little about baking you can branch out into cookies, biscuits and rolls. Even bread is easy once you take a little time to learn the skills. It isn't about the recipes really, being a good cook, or a baker that is the envy of the neighborhood, is about understanding the science of mixing batters and dough, and learning the specific skills to bring the compounds together to create a lip-smacking treat. Once you have those basic skills, the ingredients can be whatever suits your tastes.

BONUS: For a fast and easy meal, Wash chicken parts under cool water. Remove the skin if you wish. Place in a shallow baking lightly greased dish bone side down. You want the fleshy part on top. To the pan, around the chicken parts tuck in some sliced carrots and sprinkle with some diced onion. Open a can of cream of chicken soup and mix it in a bowl with 1/2 a can of water. Pour over the pan of chicken. Place in the oven and bake at 375 degrees for about 35 minutes. Take the pan out and sprinkle your favorite shredded cheese over the top. Return to the oven for 15 minutes to finish cooking.

During the last 15 minutes cook a pot of rice. Read the package for directions. When done, and after letting the chicken dish cool for at least 5 minutes, lay down a bed of rice on a platter. Place the chicken on top gently, keeping the cheesy crust as intact as you can. It won't affect the taste, but it will look more appealing. Stir any sauce remaining in the pan and spoon it over all. Serve with a simple salad or sliced tomatoes. Add a little loaf of french bread from the grocery bakery and save the chocolate cake for dessert.

You have created a meal any cook can be proud of and all without even knowing how to boil an egg. Enjoy and I would love to hear from you about how your first cake turned out.

New to the Kitchen - Baking Recipes For Beginners

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Darlee Cast Aluminum Outdoor Patio Bakers Rack - Antique Bronze

!: The Best Places to Buy Darlee Cast Aluminum Outdoor Patio Bakers Rack - Antique Bronze Shop for

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Darlee Cast Aluminum Outdoor Patio Bakers Rack - Antique Bronze. DL38. Patio Racks & Shelves. The Darlee cast aluminum bakers rack has an antique bronze finish and is constructed using innovative designs, superior aluminum metals and meticulous construction. This cast aluminum bakers rack will never rust and is perfect for any outdoor living area. All Darlee outdoor furniture has a limited five year warranty from the date of purchase and is made to withstand the elements.

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How to Bake a Potato on a Gas Grill

!: How to Bake a Potato on a Gas Grill

Two Takes on a Classic: How to Bake Potatoes on Your Gas Grill 

What's the perfect accompaniment to your grilled steak? A baked potato, of course! If you associate baking a potato with an oven, then think again. Baking potatoes on the grill alongside your meat creates an easy meal option that lets you stay outside and avoid heating up the kitchen.   

Baking potatoes on your gas grill is so easy that anyone can do it.  In fact, gas grills are ideal for cooking potatoes because the heat is so even. Whether you're a traditional potato eater who likes a steaming baked potato with sour cream, or you're a potato skin lover who likes to score presentation points, you'll be able to grill your potatoes with ease.  

Here are two simple options for flawless grilled potatoes. 

Option 1: The Traditional Whole Potato 

After thoroughly washing the potatoes, spread a thin layer of cooking oil on aluminum foil. Use about 1 tbsp. for each potato.   The oil will help keep the potato moist.  If you're feeling adventurous, try adding some spices or herbs to the oil. For example, you can sprinkle some garlic and pepper or a little cayenne pepper as you spread the oil evenly across the foil.   Wrap each potato individually in the aluminum foil.   Put the grill on low heat.  You might want to start baking the potatoes before you cook the rest of your meal.  They will stay hot for several minutes wrapped in the foil.  You can also microwave them ahead of time to reduce cooking time. If you do choose to microwave, be sure to poke holes in the potatoes with a fork.   You can place the potatoes anywhere on the grill, but avoid the hottest part.  The top rack is the most convenient place, reserving the main shelf for your meat.   Cook for approximately 45 minutes, turning occasionally. Cook with the lid closed. Potatoes are done when a fork is easily inserted into the center, or they feel slightly soft when squeezed. Do not overcook.
Option 2: Crispy Potato Halves 

If you're interested in a prettier presentation, faster cook time, and crispy skins, try these simple steps: 

Slice the potatoes in two, lengthwise.   Score the tops of the potatoes to create a grid pattern that makes a nice presentation and speeds grill cooking time.    Brush the tops of the potatoes with cooking oil. Sprinkle seasonings (herbs, spices, salt, pepper, etc.) to taste.  Place skinside down on the top shelf of the grill.   Cook for about 30 minutes.  Follow these easy steps to bake a traditional foil wrapped potato, or a crispy open-faced potato.  Try both recipes for variety. Either way, you'll create a tasty side dish that will complement your steak, chicken, or other meat.  Throw your vegetables on the grill, too, and you'll have a perfect meal all cooked in one place with easy clean-up.  

How to Bake a Potato on a Gas Grill

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Twinings Royal Wedding Tea Cupcakes Recipe

!: Twinings Royal Wedding Tea Cupcakes Recipe

Twinings have teamed up with the celebrated food blogger and cook from the British Larder Suffolk, www.britishlarder.co.uk. We have filmed Maddy "at home" in suffolk baking this wonderful recipe inspired by Twinings Royal Wedding Blend Tea. Royal Wedding Blend of White Earl Grey and Rose, Rhubarb Cupcakes; White Chocolate Frosting (makes 12) Cupcakes 100ml cold water + one tea bag, leave to infuse 150g Rhubarb cut into 1m pieces 100g caster sugar 150ml natural yoghurt 3 large free-range eggs 175g melted unsalted butter Vanilla 1tsp rose water 175g light brown sugar 140g self-raising flour 1tsp baking powder 100g ground almonds Preheat the oven to 180°C and place 12 cupcake cases into a muffin tin. In a small sauce pan mix the rhubarb, sugar and infused tea, dissolve over low heat, bring to the simmer for 1 minute, remove form the heat and leave to cool. Mix the yoghurt, eggs, melted butter and vanilla in bowl. In another bowl mix the flour, baking powder, sugar and almonds, make a well and pour the liquid in the centre, mix until blended, do not over work the batter. Spoon a tablespoon of the mix into each muffin case, drain the rhubarb and divide it amongst the cases, top with the remainder of the cake batter. Bake for 20 -- 25 minutes in the preheated oven. Let the cupcakes cool on a cooling rack before applying the frosting. White chocolate Frosting 100g white chocolate, melted 140g unsalted butter, room temperature 240g icing sugar Cream the butter and half the icing ...

Twinings Royal Wedding Tea Cupcakes Recipe

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Oakland Living Sundance Bakers Rack in Black

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Our bakers racks are the perfect edition to any setting. Adds beauty and style both indoors and out while having functionality. Constructed of durable cast iron. Features a hardened powder coat finish for years of beauty.Features:Durable Cast Iron ConstructionHardened Powder Coat Finish in Black for Years of BeautyEasy to Follow Assembly Instructions and Product Care InformationStainless Steel or Brass Assembly HardwareFade, Chip and Crack ResistantSome Assembly RequiredSpecifications:Overall dimensions: 42 H x 24 W x 12.5 DWeight: 6 lbs.Warranty: 1 Year Limited Care Instructions: We recommend that the products be covered to protect them when not in use. To preserve the beauty and finish of the metal products, we recommend applying an epoxy clear coat once a year. However, because of the nature of iron it will eventually rust when exposed to the elements. Warranty Details: All products produced and distributed by Oakland Living Corporation are warranted against material defects for a period of one (1) year from the date of purchase. Any defective part will be repaired or replaced free of charge to the consumer. Cast aluminum and iron components as well as wooden slats are warranted against breakage or structural failure during normal use of the product. Products that contain glass and or other fragile components are not covered after delivery. Commercial use of the product voids this warranty. "Acts of God", abuse, neglect or lack of reasonable maintenance of the product is not covered under this warranty. Damage incurred during shipment is the responsibility of the carrier. Please inspect product at time of delivery to ensure no damage is present. Cast iron products will eventually rust when exposed to the elements. We recommend the products be covered to protect them when not in use, especially when not in use for extended periods of time. To preserve the beauty and finish of our tubular iron products, we recommend applying an epoxy clear coat y

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Cake Baking 101

!: Cake Baking 101

Decorating cakes has become more than a favorite pastime of a few of artist types. It has become a national obsession which has resulted in television shows completely dedicated to decorating cakes. An entire industry has been created on the heels of people like Martha Stewart. And it doesn't look like it's going to slow anytime in the future. Brides looking to save money on the big day are either designing their own cakes or having friends decorate them. Companies like Family Fun are using this new love of cake decorating to publish books for kids. Library shelves are filled with cookbooks dedicated to cake baking. It seems that with the right equipment and a few learned techniques, anyone can create a masterpiece with cake.

One thing that is essential for good cake decorating is a good base. That means good pans. Good cake pans need not be expensive. But they must have a few characteristics to work well. Straight sides is a must. Don't confuse cake pans with pie plates. The sides must be straight. Metal is a standard, although silicone is making a big showing. To ensure the cake will release, lining it with wax paper and then spraying it with non-stick spray is helpful.

Once the cake has cooked in the oven, a cooling rack is essential. The purpose of a cooling rack is to elevate something recently removed from the oven to allow air flow all around it. It helps to cool a product more quickly and more evenly. When I was young, there was only one type of cooling rack. They were round and essentially for cakes. Boy have they evolved! Today, you can find cooling racks from small to large, single and multiple racks together. It doesn't matter what type you choose as long as it's sturdy.

And finally, a tried and true recipe is a must. Some beginners choose to use a boxed cake mix. Other more advanced bakers will use a recipe. A fun thing to do is make a recipe from someone you know. A recipe you've grown up eating is always fun to make. But a recipe from a magazine or friend will do just fine too. But if you are a beginning especially, make sure the recipe comes with directions! A list of ingredients is not enough. There is a certain order of mixing. Following this will yield great results.

Cake Baking 101

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Bakers Racks for the Home

!: Bakers Racks for the Home

Bakers racks aren't really used much for baking anymore. Instead, they have escaped the bondage of the kitchen and found their way into every nook and cranny in the home, offering a new lease on life for a piece of furniture that once excelled at only one thing: cooling pies.

Today's bakers racks can still cool a pie or two or three, but the racks come in so many styles and sizes now that they can serve any number of functions, from a cutting board and wine rack to a place to serve appetizers or even tend to a garden.

One of the great things about bakers racks is that they fit into nearly any home décor imaginable. There are, of course, bakers racks that are pure country, but you'll also find them in Mediterranean, rustic, contemporary, modern and traditional styles. Not only do they come in different styles, but different shapes, too. While the traditional bakers racks are tall and about three feet wide, you can find racks today that are much later or ones which fit nicely into a corner, making use of this often wasted space.

Here are some of the many styles of racks you can choose from for your home.

Country: This is the most traditional look for bakers racks and they can will look right at home in a country kitchen. In fact, they will really drive home the theme of the room, since a rack conjures up a simpler time when pies were regularly on the menu in American homes.

Mediterranean: This will work nicely in an informal or formal kitchen. Sophisticated in appearance, if is characterized by soft curves and decorative elements, done up in colors such as red, dark green, honey, ivory or black.

Rustic: This is a very popular style these days. The surfaces of these baker racks are artificially distressed to give them a look of being older, much like a family heirloom. The paint is crackled in appearance and it may even have a few nicks and dents. It will look great in a country, French or even a shabby chic decorated room.

Transitional: This is a fairly broad character. Bakers racks that are transitional can have wrought iron features, or be made of pine or oak. They look great with a traditional or contemporary room.

Modern: Who says these racks can't work with a modern design? You can find bakers racks that match the Modernist approach as well. These feature extremely simple lines and may use aluminum or steel as well as glass as design elements.

When shopping for bakers racks, bear in mind that the best selection may just be online. While you may happen on racks in furniture stores, the selection may be extremely limited, or perhaps, non-existent. But online retailers have an endless selection in all styles, materials, colors and price points. Bakers racks run anywhere from 0 and up, depending on the materials, manufacturer and features. Many offer variations on the theme, adding such thoughtful touches as a built in wine rack, a drawer for storing cheese knives and napkins or have doored units below so you can store your favorite household items or seasonal cookware. In fact, these doored units are great for keeping your favorite pie pans and baking items, just in case the mood hits you and you want to tap out a few pies for dinner.

But don't be too surprised if you find your bakers racks making their way into other rooms in your home. They work well in a guest room to display knickknacks or in the master to serve as a dressing area. Outdoors, they are terrific in the garden, replacing the traditional and often boring garden center with a more delicate, lovely place to tend to your flowers and plants.

Bakers Racks for the Home

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Weight Watchers Week 21 and Blueberry Muffin Recipe!

!: Weight Watchers Week 21 and Blueberry Muffin Recipe!

I lost 3.6 pounds this week!! Im finally back on track! Here is the blueberry muffin recipe I talk about in the video. Let me know if you make them and what you think! The real recipe can be found in the 2002 Weight Watchers Simply Delicious Winning Points Cookbook on page 209! Blueberry Muffin Recipe Ingredients 1.5c Whole Wheat Flour 1c All Purpose Flour 2/3c Sugar 2 tsp Baking Powder 3/4 tsp Baking Soda 1/2 tsp cinnamon 1/4 tsp salt 1.5 c fat free buttermilk 2 large eggs 1/4 cup butter, melted 2 cups frozen berries ( I used fresh blueberries!) 1 tsp grated lemon zest (i used a few squirts of lemon juice b/c I didnt have a lemon!) Preheat oven to 400 degrees F and spray muffin cups with nonstick spray Mix dry and wet ingredients separately. Add buttermilk mixture to flour mixture. Fold in berries and zest. Spoon batter into cups (filling about 2/3 of the way) Bake until golden brown and toothpick comes out clean (about 18-20 minutes) Leave in pan for about 5 minutes, and then cool them on a cooling rack. If you use a 12-cup muffin pan like I did, you need to adjust the cooking time. Mine were ready in about 13-14 minutes. Enjoy!!

Weight Watchers Week 21 and Blueberry Muffin Recipe!

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Baker's Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2

!: Lowest Price Baker's Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2 sale

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Baker's Secret 10 by 16-Inch Non Stick Cooling Grid. Baker's Secret gadgets are the perfect addition to your baking needs. Complement your Baker's Secret Metal Bakeware with these gadgets for outstanding results.

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German Chocolate Cake Recipe : Cooling German Chocolate Cake

!: German Chocolate Cake Recipe : Cooling German Chocolate Cake

How to properly cool German chocolate cake; get expert tips on making traditional French dessert recipes in this free cooking video. Expert: Bethany Cherry Bio: Bethany Cherry is an elementary school teacher who works with a deaf/blind girl, teaching her how to cook, among other things. She also has 4 years experience helping to cook for her 8 siblings. Filmmaker: hardy cherry

German Chocolate Cake Recipe : Cooling German Chocolate Cake

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Kitchen Racks As ornamentation

!: Kitchen Racks As ornamentation

Kitchen racks today are used more for adornment than for Storage. Kitchen racks, or bakers racks, as they were once called many years ago are now used in many other rooms of the home. Some of these racks have wine racks built in and some have drawers that pull out.

The former bakers rack was made for cooling baked goods and was used not only by market bakers but also by the women of the home since the seventeenth century. The view of these racks was to have open shelving which was very leading in speeding up the cooling process for all those great home baked pies and goodies.

The kitchen rack has become very favorite today because it adds scroll designs, and fancy metalwork to a kitchen that is usually only for cooking and baking. They can be used in practically any room of the house for displaying houseplants or collectibles. They are usually constructed of wood or metal and can have shelves made of glass, wood, or metal. Stainless steel bakers racks typically have shelves that are made of wood, glass, or metal. They can be very uncomplicated in buildings or they can have interpret decorations that could consist of fancy metalwork or ancient scroll designs. Even bakers racks and kitchen racks that are constructed of wood will have the open shelving compose that was coarse many years ago.

Most bakers' racks will have a main shelf that is wider than the rest of the selves this is because it was classified as the working area for bakers. The remainder 3 or 4 shelves will probably be all the same width and were usually used for storing baking equipment. Many bakers would set these racks up against or near a wall with a window for opening and cooling the baked goods. You can also use them for displaying houseplants in a sunny window location in a different room other than the kitchen. Some racks are not free standing on the floor; some hang from the ceiling and are used as cookware racks and pot racks. Many are attached to the wall for dish racks or spice racks.

Beautifully decorated wrought iron bakers racks are sometimes used for showing off a favorite variety in a house room or dining room. They can be used in a guest room or guest bathroom to hold towels, soaps and beauty products for overnight visitors. Instead of using a bulky sideboard you can use a free standing rack that is equipped with drawers or cabinet doors to hold silverware, serving pieces and china. Some are specially designed to fit in a corner so as not to take up very much room.

These ornamental kitchen shelves are also handy for plants, baskets, small appliances, kitchen towels, fresh cut flowers from the orchad and cookbooks. Other racks or shelves are small enough to mount inside a cabinet door for spices. Free standing kitchen racks and bakers racks can add beauty to your kitchen, dining room, house room, guest room and can be very beneficial in a home office.

Kitchen Racks As ornamentation

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Weight Watchers Week 21 and Blueberry Muffin Recipe!

!: Weight Watchers Week 21 and Blueberry Muffin Recipe!

I lost 3.6 pounds this week!! Im finally back on track! Here is the blueberry muffin recipe I talk about in the video. Let me know if you make them and what you think! The real recipe can be found in the 2002 Weight Watchers Simply Delicious Winning Points Cookbook on page 209! Blueberry Muffin Recipe Ingredients 1.5c Whole Wheat Flour 1c All Purpose Flour 2/3c Sugar 2 tsp Baking Powder 3/4 tsp Baking Soda 1/2 tsp cinnamon 1/4 tsp salt 1.5 c fat free buttermilk 2 large eggs 1/4 cup butter, melted 2 cups frozen berries ( I used fresh blueberries!) 1 tsp grated lemon zest (i used a few squirts of lemon juice b/c I didnt have a lemon!) Preheat oven to 400 degrees F and spray muffin cups with nonstick spray Mix dry and wet ingredients separately. Add buttermilk mixture to flour mixture. Fold in berries and zest. Spoon batter into cups (filling about 2/3 of the way) Bake until golden brown and toothpick comes out clean (about 18-20 minutes) Leave in pan for about 5 minutes, and then cool them on a cooling rack. If you use a 12-cup muffin pan like I did, you need to adjust the cooking time. Mine were ready in about 13-14 minutes. Enjoy!!

Weight Watchers Week 21 and Blueberry Muffin Recipe!

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How to Make Chocolate Chip Cookies : Removing Cookies From The Sheet & Placing On Cooling Rack

!: How to Make Chocolate Chip Cookies : Removing Cookies From The Sheet & Placing On Cooling Rack

How to remove the cookies from the cookie sheet and place on the cooling rack when baking Toll House chocolate chip cookies; get expert tips on baking homemade dessert recipes in this free cooking video. Expert: Helen McMahon Contact: www.lanterntheater.org Bio: Helen McMahon has a Bachelor's degree in nutrition from Syracuse University in NY. Filmmaker: Christian Munoz-Donoso

How to Make Chocolate Chip Cookies : Removing Cookies From The Sheet & Placing On Cooling Rack

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