Cookie Pop

Place lollipop sticks 2 in. apart on foil-lined baking sheets. Place cutout cookie dough on each; press down gently.

Read more »

Cookie-Cutter Pumpkin Carving

Before you begin, carefully cut a circle around the pumpkin stem, lift off the lid and remove the seeds from the lid and inside the pumpkin.

Place a cookie cutter on the pumpkin and firmly…

Read more »

Cooking Spaghetti

Carefully hold spaghetti in boiling water and ease it down into the water as it softens, pushing it around the edge of the pan. When fully immersed in the water, stir the spaghetti to separate…

Read more »

Cooking Spaghetti Squash

Cut the squash in half lengthwise and remove seeds. Place cut side down in a greased baking dish; bake at 350° for 45-60 minutes or until the shell is pierced easily with a fork. Allow to cool…

Read more »

Cooling a Foam Cake

If your tube pan has legs, invert the pan onto its legs until the cake is completely cool.

If your tube pan does not have legs, place pan over a funnel or the neck of a narrow bottle until…

Read more »

Coring an Apple

Use an apple corer to core a whole apple. Push apple corer down into center of a washed apple. Twist and remove the center seeds and membranes.

Core an apple quarter by cutting out the core…

Read more »

Coring Pears Like a Pro

To core a fresh pear, insert an apple corer into the bottom of the pear to within 1 in. of its top. Twist the corer, then slowly pull the corer out of the pear to remove the core.

If you…

Read more »

Cracking and Cleaning Cooked Hard-Shell Crab

Twist off claws and legs. Use a nutcracker or crab mallet to crack the joints and shells and pick out meat with a seafood fork.

Place crab upside down on its top shell. Using your hands,…

Read more »

Cracking and Cleaning Cooked Whole Lobster

Twist off claws. Pull off small pincer and discard. Use a nutcracker, lobster cracker or crab mallet to crack the large claws. Remove meat.

Twist off the legs at body and crack shells and…

Read more »

Creaming Butter

When creaming butter, it should be softened (a table knife will be able to glide through the butter). When butter is cut into a mixture, it generally should be cold from the refrigerator.

Read more »

Page 11 of 90   ...7 8 9 10 11 12 13 14 15 16 ...