Making the Most of Your Baking Ingredients

1) Blue Bonnet® can be used directly from the refrigerator — no need to soften.

2) To soften brown sugar, place in a microwave safe container, loosely cover, and heat on high power for 30-second intervals, breaking up sugar between intervals.

3) Smooth seized chocolate by stirring in 1 1/2 tablespoons of vegetable oil for every 4 ounces of chocolate and stir until smooth.

4) To help stabilize sweetened whipped cream, use confectioner's sugar instead of granulated sugar.

5) Whip egg whites that are room temperature in a copper bowl; they will whip easier and faster.

6) Keep a stick of Blue Bonnet® in the refrigerator that has been sliced through at each tablespoon mark to use quickly in recipes.

7) Make your own superfine sugar by whirling granulated sugar in a blender or clean spice/coffee grinder.

8) To properly measure flour, scoop flour with a measuring cup and level with the straight edge of a knife.

9) To be sure to get sticky ingredients (honey, molasses, corn syrup) from measuring cups and spoons, grease utensils before using.

10) Place flour and sugar canisters in the sink before filling them so you can easily clean up spills.