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Tips for baking in large batches
Published: 12/6/2012 5:12 PM
Last Modified: 12/6/2012 5:12 PM

There are some shortcuts that will make your holiday baking a little easier.

And it can’t hurt to get a few helpful hints from the experts.

Spice Islands offered some baking tips as well as a recipe for Gingerbread Cookies that would make great gifts.

1. Bread and cakes:
Bake breads and cakes at your leisure throughout the month. Let them cool completely and wrap them in parchment paper and/or plastic wrap followed by a freezer bag or container. When it’s time to serve, take them out of the freezer and thaw completely before serving or icing.

1. Cookies:
Cookie dough freezes well, so prepare batches in advance and bake them as needed throughout the holiday season.

2. Fruit pies:
Make fruit pies in large batches by preparing it up to the point of baking. Instead of putting it in the oven, cover it tightly in plastic wrap and place the entire pie in a freezer bag. When it’s time to bake, only cook the pie from its frozen state; reduce the oven temperature by 25 degrees and bake it about 20 minutes longer than what the recipe calls for.

3. Baking tip:
When baking cookies, only use two pans at one time to prevent overcrowding. Also, place them on different shelves so that air can circulate evenly between the cookie sheets.

4. Mixing tip:
When measuring flour, don’t scoop the measuring cup directly into the bag. Instead, spoon out flour into a measuring cup and then level off the correct amount. Bagged flour is packed tightly, and cooks can accidentally get an extra cup of flour by measuring incorrectly.

Gingerbread Gypsies
1/2 cup butter OR margarine, softened
1/2 cup dark brown sugar
1/4 cup dark molasses
2 cups flour
1-1/2 teaspoons Spice Islands Ginger, Ground
1 teaspoon Spice Islands Cinnamon, Ground Saigon
1/2 teaspoon Spice Islands Nutmeg, Ground
1/2 teaspoon baking soda
1/2 teaspoon salt
prepared icings for decorating, optional
colored sprinkles for decoratiing, optional

1. Preheat oven to 350 degrees.
2. Beat butter and sugar in a large bowl until light and creamy. Beat in molasses. Combine flour, ginger, cinnamon, nutmeg, baking soda and salt in separate bowl. Beat into creamed mixture until just combined.
3. Form dough into ball. Roll dough to 1/8-inch thickness. Cut out shapes.
4. Bake on ungreased cookie sheet for 10 to 13 minutes or until lightly browned on bottom. Cool 1 minute on sheet; remove cookies to wire rack to cool completely. Decorate as desired.

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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Past Articles By Nicole Marshall Middleton

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2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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