I almost wanted to just lie about this one and give the basket to myself! But that would be soooo wrong…so I’ll have to just go buy myself one of those raspberry bars tomorrow:-) Lorin Spangler answered literally within minutes of my posting the questions so she wins the basket from Irving’s!
The answers are as follows:
1) What purpose does baking soda/baking powder serve?
They both act as leavening agents to help the dough lift. An added tidbit is that baking soda reacts with acids in the batter/dough before it is baked and does not require the heat of the oven for the leavening action. Baking powder reacts with the acids in the batter/dough both during mixing and while baking, and is most often used for lighter baked goods such as cakes. So leave these ingredients out and you’ll be left with hard, flat baked goods.
2) How many
tablespoons are in a cup?
4 tablespoons in 1/4 cup, so there are 16 tablespoons in one cup.
3) What is the purpose of chilling dough, whether
for pies or cookies?
It makes the dough easier to handle/roll and makes the baked goods more tender.
4) If you are desperate for a batch of brownies, and
grandma’s famous recipe calls for semi-sweet chocolate, none of which is in your
pantry, what can you substitute?
For 1 ounce of semisweet chocolate you may substitute one of the following:
Tomorrow will be a different type of day – – it will be a photography challenge. No, no photography skills required, but those cameras ready!