Show Subscription Form




How-to's

Shaping a Peanut Butter Cookie

Peanut butter cookie dough is generally a stiff dough and needs to be flattened before baking. Using a floured fork, press the ball of dough until 3/8 in. thick. Press again across the lines to…

Read more »

Shaping a Rope Edge Pie Crust

A Rope Edge is suitable for a single- or double-crust pie.

The pastry should be trimmed to 1/2 in. beyond the rim of the pie plate for a single-crust pie and 1 in. for a double-crust pie.…

Read more »

Shaping a Ruffle Edge Pie Crust

A Ruffle Edge is suitable for a single- or double-crust pie.

The pastry should be trimmed to 1/2 in. beyond the rim of the pie plate for a single-crust pie and 1 in. for a double-crust pie.…

Read more »

Shaping Bagels

Shape dough into balls. Push your thumb through the center of the dough, forming a 1-in. hole.

Stretch and shape dough to form an even ring.

Read more »

Shaping Bear Claws

Roll dough into a 12-in. square, then cut each square into three 12-in. x 4-in. strips.

Spread 2 tablespoons of filling down the center of each strip to within 1 in. long edge. Fold…

Read more »

Shaping Breadsticks

Divide dough as recipe directs. Shape each piece into a ball. Roll each ball back and forth with both hands until they are shaped into a rope.

Read more »

Shaping Cabbage Rolls

Place head of cabbage in boiling water just until outer leaves begin to loosen. Remove cabbage from water and remove leaves that come off easily. Place cabbage back in water if more leaves are…

Read more »

Shaping Candy Cane Coffee Cake

Starting at one end, fold strips alternately at an angle across the filling. Seal ends.

Curve one end to form a candy cane.

Read more »

Shaping Cickaritos

Prepare the filling and chill. Roll half the pastry into a 12-in. x 9-in. rectangle. Cut large rectangle into nine small rectangles. Place about 2 tablespoons filling on each rectangle.

Wet…

Read more »

Shaping Cinnamon Rolls and Sticky Buns

Roll dough into a rectangle. Spread or brush with butter; sprinkle with filling. Roll up, starting from a long end, and pinch seam to seal.

Slice into rolls. Place cut side down in a…

Read more »

Page 77 of 89   ...73 74 75 76 77 78 79 80 81 82 ... 
Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT