Baking Problems

BISCUITS

Rough biscuits.....Insufficient mixing

Dry biscuits.....Baking too slow; handling too much

Uneven browning.....Cooking in dark pan; too high a temp; rolling dough too thin

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BREADS (YEAST)

Porous bread.....Over-rising; cooking at too low a temp

Crust is dark and blisters under crust.....Under-rising

Bread does not rise.....Over-kneading; using old yeast

Bread is streaked.....Under-kneading; not kneading enough

Bread bakes unevenly.....Using old, dark pans; too much dough in pans; crowding the oven shelf; cooking at too high a temp

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CAKES

Cracks & uneven surface.....Too much flour; too hot an oven

Dry cakes.....Too much flour; too little shortening; too much baking powder; cooking at too low a temp

Heavy cakes.....Too much sugar; baking too short a time

Sticky crust.....Too much sugar

Coarse grained cake.....Too little mixing; too much shortening; too much baking powder; using shortening too soft; baking at too low a temp

Fallen cakes.....Using insufficient flour; under baking; too much sugar; too much shortening; not enough baking powder

Uneven color.....Cooking at too high a temp; crowding the shelf; using dark pans

Uneven browning.....Not mixing well

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COOKIES

Uneven browning.....Not using shiny cookie sheet; crowding oven shelf

Soggy cookies.....Cooling cookies in pans instead of racks

Excessive spreading of cookies.....Dropping cookies onto hot cookie sheets; not chilling dough; not baking at correct temp

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MUFFINS

Coarse texture.....Insufficient stirring; cooking at too low a temp

Tunnels in muffins, peaks in center & soggy texture.....Over-mixing

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PIES

Pastry crumbles.....Over-mixing flour & shortening

Pastry tough.....Using too much water; over-mixing the dough

Pies do not brown (fruit or custard).....Bake at constant temp (400-425 degrees) in Pyrex or enamel pie pan

WEIGHTS AND MEASURES

3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
16 tablespoons = 1 cup
1/2 cup = 1 gill
4 gills = 1 pint
2 cups = 1 pint
4 cups = 1
2 pints = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck
4 pecks = 1 bushel
16 ounces = 1 pound

SALISBURY STEAK

1 can Cream of Mushroom Soup
1 pound ground beef
1/3 cup dry bread crumbs
1 egg, beaten
1/4 cup finely chopped onion
1 1/2 cups sliced mushrooms
In bowl, mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg and onion.
Shape firmly into 6 patties.
In skillet over medium-high heat, cook patties, a few at a time, until browned on both sides.
Spoon off fat.
Stir in remaining soup and mushrooms; return patties to skillet.
Reduce heat to low. Cover; simmer 20 minutes, or until done, turning patties occasionally.
Serves 6.

Beef Stroganoff

BEEF STROGANOFF
1 pound boneless beef round steak, cut 3/4" thick
2 tbsps. margarine
1/2 cup chopped onion
1 can Cream of Mushroom Soup
1/2 tsp. paprika
1/2 cup sour cream or plain yogurt
Hot cooked noodles
Slice beef across the grain into very thin strips.
In skillet over high heat, in 1 tablespoon hot margarine, cook 1/2 of the beef and 1/2 of the onion until beef is no longer pink and onion in tender; set aside.
Repeat with remaining margarine, beef and onion.
Return meat mixture to skillet.
Stir in soup and paprika. Heat through, stirring occasionally.
Reduce heat to very low.
Stir in sour cream.
Gently heat through.
Serve over noodles.
Garnish with parsley.
Makes 6 servings.