I like to cook but I love to bake.

Maybe it’s because once it goes into the oven, I walk away until the timer goes off. There’s no stirring; just a check part way through to make sure all is well. Maybe it’s because I fix more things with chocolate in the oven than I do on the stovetop. Who knows why.

I was happy when I received “The Baking Answer Book” by Lauren Chattman in the mail. It has lots of answers to lots of baking questions. I see several good column ideas from this book. Because baking with yeast scares me, I’m going to spend some time reading the yeast bread section and see if I can overcome that fear.

One reason I love to bake is I love my convection oven. I learned that instead of one heating element, convection ovens have three. Because of the fan used to circulate the hot air, I can fill up two or three racks and still get even cooking — and there is no need to rotate pans.

I also had to learn from trial and error that food cooks more quickly in the convection oven. The cooking time should be reduced by about 25 percent and the oven temperature should be reduced by 25 degrees.

It’s so efficient. It’s convection-oven cooking for me from now on.

Here are some great cooking tips from “The Baking Answer Book”:

• Are there cracks in the top of your brownies? Avoid whipping in too much air. A few simple stirs with a wooden spoon just to mix will be good enough. This is called “a light hand” and should be heeded when the directions call for mixing just until moistened.

n Brown sugar and granulated sugar are interchangeable in baking cookies if you find yourself without one or the other. If substituting white for brown, your cookies will be more crisp because there is less moisture in the white sugar and they will lack that hint of molasses.

• Light and dark brown sugar are also interchangeable. The only difference is the dark brown adds a more intense molasses flavor. Adding a tablespoon of molasses per cup of sugar will remedy that.

• Room temperature eggs are as important to baking as room temperature butter. Have you ever mixed a cookie dough and it looks kind of curdly after you added the eggs? I have. Eggs that are too cold will cause that. If you don’t have time to leave them out long enough to get to room temperature, warm them in a bowl of hot tap water for 5 minutes for best results.

• Why would your cake rise in the oven then sink in the middle when it is cooled? Several reasons. First, the batter may have been overmixed, whipping too much air into it. Or you may have mismeasured some of the ingredients. Too much butter or shortening can cause the cake to be unable to sustain its form.

• Is your favorite doneness test accomplished with a toothpick? It’s still a tried and true method that works perfectly for crumb cakes. This includes chiffon, pound and layer cakes. For cakes with a creamy center like cheesecake, looking for a still slightly jiggly center is the best test. If you wait until the center is firm, the cake will be overbaked. Let it continue to bake on the cooling rack for the perfect cake.

• Does your pie crust shrink when baked? Be sure to not stretch it out when putting it in the pan. If you do, it will shrink back to it’s original size once it bakes. Blind baking (baking without a filling) will shrink your crust if you don’t weigh it down. Use a pie weight or just use some beans on the bottom for best results. You can freeze your unfilled pie shells for 30 minutes before blind baking to further prevent shrinkage.

I hope this hints help you on your way to happy baking.

I finally got to try Caldone’s downtown on Main Street. It has lots of atmosphere and lots of good food.

I had heard nothing but good things about their Italian food and I can see why. They make super-delicious subs. Whether you go for lunch or dinner, you will not be disappointed. If you plan on visiting for dinner on Friday or Saturday, call for reservations because they have been super busy.

Last Saturday night, the Finleys and the Saferites made a long overdue return to the Diamond Cafe. Stuffed from the huge serving of ham steak, I still had plently left over for Sunday ham and eggs.

In need of something sweet, Betty and I shared a piece of carrot cake. It was so big, I don’t think I could begin to eat one on my own. But, it was so good, maybe I could. Thank you to the folks at Diamond Cafe for a delightful evening.

On Feb. 5 I will be judging the Super Bowl Chili Cook-Off. It is sponsored by McCune Brooks Hospital for the Haiti Earthquake Water Project. Funds will be donated to the Rotary Club to purchase water purification systems called waterboxes.

Carthage residents can arrange delivery of 32 ounces of chili plus crackers for $10 by calling Cynthia Young at 417-359-1938. Or, you can enter your own recipe and compete in the cook-off. It’s such a good cause and I’m sure they would welcome donations, even if you don’t order chili.

Dancing with the Joplin Stars update: I’m old. Let’s just leave it at that.

Because we had so much info this week, we have only two recipes, but we went for quality instead of quantity. Both these apple recipes are from “The Baking Answer Book.”

The apple tart with cream cheese crust has flavors that work so well together, it’s an unbeatable combination. I didn’t have a tart pan so I used a large pie pan and was happy with the results.

The precooked apple pie filling is great because your apples won’t shrink when they bake in your pie. No more air space between the top crust and the filling. Plus, it’s make-ahead, so it saves time at the last minute.

Have a great week and happy eating!



Apple tart with cream cheese crust

1 cup unbleached all-purpose flour

3/4 cup sugar, divided

1/8 teaspoon salt

1/2 cup (4 ounces) chilled cream cheese, cut into small pieces

1 stick chilled butter, cut into small pieces

2 large, tart apples (Granny Smiths work well)

1/4 teaspoon ground cinnamon

3 tablespoons apple jelly

Preheat oven to 400 degrees. Flour 12-inch square of parchment paper. Combine flour, 1/2 cup sugar and salt in medium bowl; beat on low until just combined. Add the cream cheese and butter and mix on low until the dough just comes together in a ball.

Press the dough into a 6-inch circle on the parchment. Flour the top of the dough. Roll out to an 11-inch circle, sliding an offset spatula under the dough as you roll to keep it from sticking to the paper. Slide the dough into a 10-inch art pan with removable bottom gently pressing it into the sides of the pan. Run a rolling pin over the top of the pan to trim excess dough. Freeze for 15 minutes.

Peel, halve and core the apples. Cut into 1/4-inch slices. Combine the sliced apples, remaining 1/4 cup sugar and cinnamon in a bowl, tossing to coat. Let stand, stirring occasionally, until the sugar is dissolved. Arrange the apples on top of the chilled shell. Bake until the crust is browned and the apples are golden, about 35 minutes. Transfer to wire rack. Heat the jelly on the stove or in the microwave until liquid. Brush hot jelly over the hot apples. Cool slightly and serve warm.



Precooked apple pie filling

3 tablespoons unsalted butter

5 pounds (10 to 12) baking apples, peeled, cored and cut into 1/2-inch chunks

3/4 cup sugar

1/8 teaspoon ground cinnamon

1 tablespoon lemon juice

Melt butter over medium heat in a large pot. Add the apples, sugar, and cinnamon; cook, stirring frequently, until the apples are cooked through but still holding their shape (about 15 minutes). Use a slotted spoon to transfer the apples to a baking sheet. The apple pieces shoud be liberally coated with juice, but leave any extra juices in the pot to prevent your pie from becoming soggy.

Spread the apples out in a single layer and let stand until cool. When cool, cover with plastic wrap and refrigerate for up to three days. Toss the cooled apples with lemon juice before arranging in pie shell and baking.