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How Do You Know If Baked Goods Are Done Baking? - Yahoo Recipe Search
Yummly_How can you not love banana bread?_ Banana bread is the ultimate multitasker: It makes good use of your overripe bananas. A low-sugar version with a little wheat germ thrown in and topped with jelly makes a perfect breakfast. Toasted with butter, it’s the ideal snack. Or mix in chocolate chips with a side of ice cream and it’s a scrumptious dessert. These tips will increase your appreciation of banana bread—and help you make the most out of this humble sweet treat. _Easy banana bread_ The easy banana bread recipe listed here below uses self-rising flour so that you can skip the baking soda and baking powder (though there's an easy substitute listed below for that, too). The vanilla extract and brown sugar help create a nuanced loaf that can be enjoyed for breakfast or in the afternoon with tea. _Is banana bread good for you?_ One slice, depending on the size, contains anywhere from 80 to 140 calories and three grams of fat—compare that to a slice of cheesecake, which can have as much as 400 calories and 18 grams of fat! Banana bread also provides up to five grams of fiber and six grams of protein. The mashed bananas keep it moist and sweet, replacing some of the oil and white sugar you'd otherwise need for a sweet quick bread like this one. _How ripe is ripe?_ We all know that you must use ripe bananas. But for best banana bread, though, your bananas should be not just ripe, but over-ripe—even black. You can let them sit on the counter until the skins are no longer “spotted” with brown but are completely brown. Then either refrigerate or freeze until you’re ready to go. Gooey and oozy make for moist, sweet and flavorful banana bread. _Do it quick_ No time to wait for your bananas to ripen on their own? Try this instant trick: Bake unpeeled bananas on a baking sheet in a 250-degree oven until soft, about 15-20 minutes. Let cool, peel, and, voila! You’re ready to bake up a storm. _Go nuts_ Yes, for many, chocolate chips are a staple of banana bread. But for purists, the sweetness of the chocolate may detract from the unadulterated banana taste. If you're in that camp, instead of chocolate chips try walnuts, which add a toasty nuttiness and crunch that is a perfect complement to the banana flavor. If you must add chocolate, fold chopped chocolate pieces into the batter along with the walnuts. A slice will tide you over for hours. If you use mini chocolate chips for this, they'll almost melt into the batter, giving an overall chocolate taste that many adore. _Stop the sinking_ When your batter is mixed properly, banana bread bakes with a slight crest in the center. But if your loaf falls, there may be several culprits. Excess moisture can cause the middle of your loaf to sink because the center of the bread is too moist and soft. If your bananas are extra mushy, the banana mixture will have a higher liquid content; to offset this, add a tablespoon of flour at a time into the mixing bowl to help reduce the moisture of the batter, just until it is thick, a little lumpy, and not watery. Your baking time should stay the same. _Beyond bananas_ So many bananas—so little time. Yes, you can add almond extract or ground cinnamon to liven up your BB. But why not get a little more adventurous? Using ingredients you probably already have, try these creative takes on traditional banana bread: • Make banana breakfast casserole, using leftover bread, evaporated milk, and maple syrup. • Add pureed avocado to the batter for extra creaminess. • Mix your banana bread batter with funfetti cake mix—woo hoo, party time! • Savor the ultimate delicious no-brainer—peanut butter banana bread! • Replace the butter with coconut oil and sprinkle the prepared loaf pan with coconut flakes before you pour batter in. • Pour the batter into greased muffin tins and make banana bread muffins. This will reduce cook time significantly: Start checking to see if they're done at 20 minutes.Food52I took the title quite literally: Your Best Cheap Feast. First, nothing says feast like lasagna, and its slide immediately slotted into view. Next, cheap. That meant working with ingredients I tend to consistently have on hand: carrots because I have bunnies; the same goes for spinach (though I siphon off my share for salads); I couldn't live without mushrooms - plain brown ones, though white will do nicely, too; goat cheese aleays; I discovered a 28-ounce can of roasted yellow peppers in the pantry,pilfered from a booth I'd worked at a food show, as good a money in the bank; and once every couple of years, I order a full ounce of Spanish saffron (let me know if you want my source). I'd intended to make my own pasta, which for lasagna is extremely easy because it just has to be long, thin, and flat; however, when poking through the pantry I found two partial boxes of oven-ready (no pre-cooking required, in other words) lasagna noodles. I know, I know, some are cringing at the very thought, but remember: cheap, and to me that meant working with what I already had. Besides, this is supposed to be a feast, which infers fun, not forced labor. As well, there is always milk in the refrigerator, and vegetable stock in the freezer. And olive oil on the counter. All of which made the whole most certainly mine, and the best I could do under the circumstances. The one ingredient I needed from the store was mozzarella cheese. As I rode over on my bike (I'm campaigning for sainthood, you see), I scrolled through the layers as I saw them in my mind. When I thought about the mushroom layer, wondering what to sauté along with them, I yelped out loud at the thought of, oh yes!, leeks. But when I got there and saw that two of them would cost four dollars and realized that I'd need at least 4 if not more, I decided to pull from the pile of onions waiting back at the so to speak ranch, and splurged instead on some heavenly fresh mozzarella. You know how messy lasagna can be to serve, even when it has rested for a while after emerging from the oven? You know, also, how much better it tastes as leftovers, once all the flavors have blended? Well, think about thinking about this as a giant leftover. Bake it at least 24 hours before you plan to serve it. Cool it, cover it with plastic, refrigerate it. Remove it from the refrigerator a couple of hours before you begin reheating it. Set the oven to 350 degrees. Remove the plastic and replace it with a sheet of parchment, followed by foil. Fit about at least an hour of reheating time into your timetable. To be sure, stick a thermometer through the covering layers into the center. It should read 165 degrees. Continue baking until it does. And when it does, remove it from the oven, let it sit for about 15 minutes, then serve your feast with great joy. You might not use all of both of the sauces. No matter. Stir together the leftovers and refrigerate. In a couple of days, cook some of your favorite pasta, stir isome pesto alla genovese (the green stuff) into the sauce mixture and toss with your pasta and a couple of ladlesful of pasta water. Salute!YummlyIf whipping up a homemade tart seems a bit above of your pay grade (read: cooking skills), have a little faith. This homemade lemon tart, or tarte au citron as it's called in French, is incredibly easy to prepare. The secret is its two-ingredient crust, which combines shortbread cookies with melted butter to save you a significant amount of time in the kitchen. On top of that, you only need three ingredients (four if you include the lemon zest) for the filling and it only takes 20 minutes of prep time to make this sweet and easy tart. ## Crushing The Crust Rather than bake a tart crust entirely from scratch, this particular crust requires just two ingredients: crushed shortbread cookies and melted butter. Using this shortcut shaves half an hour from your total cooking time. To make the pie crust, you will need purchase store-bought shortbread cookies, then crush them into crumbs. There are two ways to do this: __Use A Food Processor:__ For this, place your cookies into the food processor and pulse. Continue to pulse the cookies until they reach a grainy texture. __Use A Rolling Pin and Plastic Bag:__ If you don’t own a food processor (or don’t feel like dealing with the clean-up) a sealable plastic bag and rolling pin does the trick. Place the cookies in the bag, squeeze out any air, seal, and then gently beat the cookies with a rolling pin until they reach a coarse texture. ## Familiar Filling If you're wondering how raw eggs can bake in just ten minutes, it's all credited to the fresh lemon juice. Much like key lime pie, the acid from the lemon cooks the eggs or egg yolks and helps the lemon filling set. The original key lime pie recipe didn't require any cooking, but now most key lime pies and other lemon desserts like lemon curd all require some form of cooking. ## Recipe Notes This has all the trappings of a classic lemon tart, but it's very simple in comparison to other tart recipes. If you've never made a lemon tart before, here are a couple things you should know if before you get started. __Refrigerate Before Serving:__ Don't underestimate the time for chilling the tart in the refrigerator. After removing the tart from the oven, let it cool to room temperature and then place in the fridge for about three hours. __Tart Pan:__ This recipe calls for a 9-inch springform pan. That's a pan with a removable bottom. You don't need one — you can use a pie plate for your tart shell. __Mini Tarts:__ While this recipe is for a 9-inch tart, you can make mini versions if you have tartlet pans. This will make two 4.5-inch tarts, or three 3-inch tarts. __Baking Sheet:__ Baking sheets are very handy for transporting pies and tarts from the counter to the oven. You don't have to use one, but it does make pulling the tart out of the oven easier. __Lemon Meringue:__ If you want to make this tart extra fancy, you can top it with meringue which is just sugar, egg whites, and cream of tartar whipped together until stiff peaks form. Here's a [good recipe to reference](https://www.yummly.com/recipe/Meringue-1519437). __Mix Up Your Citrus:__ If you have extra Meyer lemons or limes, you can use those in place of regular lemons. Just make sure they yield 1/2 cup of juice.Aug 10, 2021 · You can also gently press on the cake with your fingertip; it should spring back. nother key indicator of doneness is when the cake is just starting to pull away from the sides of the pan. The key here is the phrase "just starting to pull away." If you look and see a pronounced gap between the cake and the pan, the cake is most likely overbaked ...
- The edges pull away. Once your cake nears the end of the bake time, peer through the oven window and check the edges of the cake. When your cake is done, the sides will have pulled away from the pan slightly.
- The cake smells fragrant. When checking out the sides of the cake, you should notice something else too. Something lovely. When your cake is done baking, it’ll fill your kitchen with an amazing aroma of butter and sugar (read: happiness!).
- The top turns golden brown. Once your cake smells heavenly and the edges have pulled away from the sides of the pan, it’s time to open the oven and take a look.
- The toothpick (or paring knife) test. If your cake successfully passes the first three tests, it’s time to pull out a toothpick. Or better yet, find a paring knife.
Oct 19, 2023 · Here‘s another classic doneness indicator: Lightly press your finger about 1/2-inch into the top center of the cake. Quickly remove your finger. Observe how the cake responds. If the indentation springs back, the cake is fully baked. If a dent remains, pop it back in the oven for a bit longer before retesting.
May 31, 2023 · Use your senses: Sound. “For crusty artisan bread, one way to determine doneness is by thumping the bottom of the loaf,” says Barb. “Give it a few quick knocks on the bottom of the loaf with your knuckles; if it sounds hollow, that tells you it’s fully baked.”.
Aug 27, 2022 · When testing to see if cakes are done, toothpicks are the go-to tool. For the classic cake toothpick test, you simply insert a wooden toothpick near the center of the cake. If the toothpick comes out clean, the cake is done. Yes, the baking toothpick test is really that easy. Provided, of course, you have a toothpick at the ready. If you open ...
Cheesecakes are done when they are baked to 150 degrees F when an instant read thermometer has been placed in the center of the cake; baked over 160 degrees F, cheesecakes tend to crack. Or, when a 3-inch circle in its center jiggles (but does not slosh) slightly when its container is tapped lightly on its side with the handle of a wooden spoon.
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