[Music]
we are the daytime kitchen with Mary
Rapoport from the Virginia egg Council
and today we're talking baking 101 right
that's right you know I used to be a
family and consumer sciences teacher so
these are things that I taught all the
time so and and I'm doing this because
you know this is the time of the year
where people that never bake and use -
yeah but they never bake but this is the
time that they want to make it right and
they're taking out all these wonderful
recipes and then they wonder why they're
not working exact or they become just
larger-than-life yes so let's start
right here we kind of move right along
perfect um go easy with your pans and in
that kind of thing this is called a
Silpat have you ever heard of that no
it's very cool you put it in your baking
dish and you don't have to spray it and
nothing sticks and it's good for about
3,000 times
they're pretty costly but they're
they're worth it they're worth the only
cook one one time of year around
Christmas right it's real as your life
time for other things as well or you can
use parchment paper and parchment now
comes and these pull out things like
that if you're doing pan of brownies or
bar cookies do this put one piece on the
bottom and one piece on the top spray it
and then after you bake it and it cools
you can take the whole thing out like
this put it on the counter and then
slice it it's so much easier than trying
to slice it in there and even partially
frozen is good okay use the spray that's
appropriate
just plain Baker's berry or this is the
one that has flour in it remember when
mom used to bake she don't put butter
and a little flour if that's what this
is and that's good if you have like a
tube pan or something with corners that
is they're gonna stick so use that or
eggs that's really good about margarine
and oh yeah all that kind of short nning
is very important when you're baking and
in the old days we would use Crisco all
the time it's the white stuff yeah okay
it's Lord in that Swift we used to use
the new way that they've done it is they
now put markers on the side there was
one table
yeah makes it much easier that's what a
lot of folks use for pie crusts and
things and of course there's also butter
and I would suggest using unsalted
better because you're in control the
salt if all you have is salted butter
eliminate the salt from the from the
product or margarine this is good
old-fashioned Bluebonnet okay that is
the same as melt a melted butter or
shortening is the same as oil okay okay
so if you have a recipe that calls for
melted then you can all you can sponsor
to oil yeah okay now let's say you have
old bits and pieces of this butter in
the refrigerator okay
you can measure it this way you can put
it in a measuring cup a solid measuring
cup or you can use the water
displacement method okay so let's say I
need a quarter of a cup of shortening
okay I'm put if you can the camera can
get right down there I've measured this
to 1 and 3/4 of a cup and I'm gonna keep
adding shortening butter whatever I have
little pieces of 2 what you need until
it gets to what I need is just 2 cups
which then you pour everything off and
it's alright so we're gonna stop here
right now but we have a recipe that
we're going to share but you pronounce
it it's people say 'la say okay so stay
tuned for that
[Music]
we are back in a daytime kitchen with
Mary and this is what we're gonna make
how do you pronounce it again peep say
Allah he said Allah it was it sounds of
cookie Gizelle's
uh-huh it's a cookie and it's an Italian
cookie that everyone that's Italian
makes it at Christmas time and I'm
Italian we always make it at
Christmastime and it's really lots of
flavor because that's what you want and
it's covered with powdered sugar and it
looks an awful lot like a snowflake does
this brings me to what we were finishing
talking about when you're measuring
solid ingredients always do solid
measuring hangs like this and if you
start off with sugar and you see these
lumps in there get rid of the lumps
before you just crack them apart okay
okay
so that's a regular sugar if you're
using brown sugar always pack it down
just push it in here pack it down get it
more than you need and then level it off
like this and you should be able to go
like that okay that's that's measuring
exactly right yeah Natalie it's
chemistry okay and if it's a little bit
off that's what's gonna screw you up
when it comes time to doing flour fluff
up the flour like this it's been sitting
there for a long time and then use
something else to fill up the cup like
when it loose very very loose sometimes
it'll tell you just to sift it and then
go ahead and sift it when it's called
for okay and that's how you do that okay
it's so um what I've done right here
when it comes to eggs you want them at
room temp you want everything at room
temperature everything in corner it's
better and what I did is I cracked my
eggs in here and i sat that in a bowl of
hot water okay or you can take the eggs
and put this in a bowl of hot water okay
and then crack them afterwards but dry
them afterwards because you don't that's
not gonna cook them even no no just okay
so I've got three eggs in here
and then 3/4 of a cup of sugar it see
how perfectly they're measured like this
and then it calls for melted butter and
this is one and a half sticks of melted
butter yes that's right yeah and any
kind of flavor you want I'm using look
her a nice liquor liquor and that mix
that up and then very slowly you put the
flour in this is two cups and this is
actually a 2 cup measure and then you
mix all this up together which I'm not
gonna do because it's gonna go
everywhere and then I like to just
refrigerate it and do it later you know
I like to do all my mixing together and
then bake it the next day so I've got
all the mess done and then what you need
is a pizza allah maker and you see them
on all kinds of fancy kitchen websites
and you break this put them right in the
middle like this yeah there RT already
on there and actually this flips over to
be a griddle and then you cook it like
this and time it for they take about a
minute apiece to do and again do that
when you have plenty of time clean
counter and this is what they turn out
to be like right here and after they
cool you Justin with sugar and notice
I've got parchment on the bottom here to
collect a lot of the powdered sugar and
then that way I can reuse it yeah and
the last thing is when you're storing
your cookies and baked things store like
together in other words the things that
are crispy put together the things that
are soft put together but if you mix
them your soft ones are not yeah you
don't want to do it great I love it okay
so the recipes on our website date-time
blue ridge calm and if you would like to
get in touch with Mary
you go to Virginia Egg Council org or
email her or call or thank you again
there is great I'm gonna roll this when
I make a cannoli