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For the best results, cake ingredients should be beaten on high until the dry ingredients are added. For example, beat until the butter and sugar are creamy, then add the eggs. When the dry ingredients are added, beat the mixture just until blended. At this point, Beating the dry ingredient mixture too much could result in a tough texture.
Since humidity is the most critical factor in making a successful meringue, choose a dry day.…
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To prevent a “skin” from forming on puddings and cream pies, place a piece of plastic wrap on…
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