Everything

you need to
know to start
baking now!
Baking
Step by Step

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A Visual Guide to Learning to Bake
Better Homes & Gardens Baking Step by Step is the ultimate guide and inspiration for anyone who
wants to learn to bake or hone their technique. This visually stunning cookbook is a re-release of
Better Homes & Gardens Anyone Can Bake in a handy paperback format.
GORGEOUS VISUAL PRESENTATION Over 850 photos make this one of the most visual baking books on
the market.
STEP-BY-STEP FORMATWith the rise of online tutorials, consumers are more accustomed to seeing the
process rather than simply reading the instructions. Baking Step by Step ofers more than 600 process shots.
COMPLETE NUTRITION INFORMATION This is one of the only baking books with complete nutrition
information for all 350 recipes, which consumers increasingly value.
TEST KITCHEN APPROVEDRecipes are thoroughly tested and vetted in the Better Homes and Gardens Test
Kitchens, so bakers can trust the recipes will turn out right the rst time.
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How do I measure ingredients?
Although its important to measure ingredients
accurately in any kind of cooking, baking requires
measurement precision to ensure optimum results.
The first step to proper measuring is having the right tools. Check out page 12 for the specif- ics, but heres the most fundamental thing to know: Use dry measuring cups for dry ingredi- ents and liquid measuring cups for liquids. Its especially important when measuring flour to fluff it a little by gently stirring it with a spoon before spooning it into the cup (see below). If
you dont, too much flour can get packed into the measuring cup, and you can wind up with dry cakes or dense, dry breads.
The other important thing to remember is to avoid measuring over the bowl in which youre mixing. Its tempting to avoid a mess on the counter, but you run the risk of spilling too much salt, baking soda, etc., into the bowl.
Baking Powder: Before
measuring baking powder, stir it
to loosen it. Scoop up a heaping
spoonful. Level it off by dragging
it across the edge of the metal lip
inside the canthe lip is designed
just for that purpose.
Flour: Before measuring four,
stir the four in the canister to
aerate and loosen it. Lightly spoon
four into a dry measuring cup or
measuring spoon; level it off with a
knife. If you skip the aeration step
or shake the cup to level it rather
than use a knife, you can add too
much four.
Measuring Math:
3 teaspoons = 1 tablespoon
1 tablespoon =
1
2 uid ounce
4 tablespoons =
1
4 cup
5
1
3 tablespoons =
1
3 cup
8 tablespoons =
1
2 cup
10
2
3 tablespoons =
2
3 cup
12 tablespoons =
3
4 cup
16 tablespoons = 1 cup
1 cup =
1
2 pint = 8 uid ounces
54
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Sugar/Brown Sugar: Spoon
granulated or powdered sugar into a
dry measuring cup and level it off. Pack
brown sugar, on the other hand, frmly
into the measuring cup until it is level.
Brown sugar should hold the shape of
the measuring cup when it is turned out.
Shortening/Peanut Butter:
Spoon shortening or peanut butter into
a dry measuring cup. Pack it frmly
into the cup and level off the top. Run
a rubber spatula around the inside of
the cup to push out the shortening or
peanut butter.
Butter/Stick Shortening:
Sticks of butter and shortening
have tablespoon markings on the
wrapper8 per stick. Just cut off
what you need with a sharp knife.
Liquids: Pour liquids into
a measuring cup. Get at eye
level with the cup and fll just
to the measuring line. Before
measuring sticky ingredients
such as honeylightly coat the
measuring cup (or spoon) with
nonstick cooking spray.
55
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3 Skill Level
Lattice Cherry Pie
1 recipe Pastry for Double-Crust Pie (page 230)
or one 15-ounce package rolled refrigerated
unbaked piecrusts (2 crusts)
2 14
1
2-ounce cans pitted tart red cherries (water pack)
1
1
2 cups sugar
1
Prepare and roll out Pastry for Double-Crust Pie or let refrigerated piecrusts stand at room
temperature according to package directions. Line a 9-inch pie plate with a pastry circle
(photos 57, page 229). Roll out remaining pastry and cut into
1
2-inch-wide strips (below).
2
Preheat oven to 375F. For filling, drain cherries, reserving the liquid from one of the cans
(discard liquid from the other can). In a medium saucepan combine sugar, cornstarch, and
cinnamon. Gradually stir in reserved cherry liquid. Cook and stir over medium-high heat just
until bubbly. Remove from heat; stir in cherries, butter, and almond extract.
3
Transfer filling to the pastry-lined pie plate (photo 1, page 231). Trim pastry to
1
2 inch beyond
edge of pie plate (photo 8, page 229). Weave pastry strips in a lattice pattern (below). Press
ends of strips into bottom pastry rim (below). Fold bottom pastry over strip ends; seal and crimp
edge (below).
4
To prevent overbrowning, cover edge of pie with foil (photos 13, page 240). Bake in the
preheated oven for 35 minutes. Remove foil. Bake for 20 to 25 minutes more or until top is
golden and filling is bubbly. Cool on a wire rack. Makes 8 servings.
Per serving: 488 cal., 18 g total fat (5 g sat. fat), 4 mg chol., 237 mg sodium, 78 g carbo., 2 g fiber, 2 g pro.
1

With a sharp knife, cut
the dough into strips about
1
2 inch wide. Use a ruler for
straight and even strips.
2

Working from the center out,
lay one pastry strip horizontally
on top of the flling; lay the next
strip vertically on top of the frst.
Continue alternating strips horizon-
tally, then vertically.
3

Trim pastry strips even
with edge of bottom pastry;
press strip ends into bottom
pastry to seal.
4

Fold the bottom pastry
over the ends of the lattice
strips. Crimp as desired
(pages 242243).

1
4 cup cornstarch

1
2 teaspoon ground cinnamon
1 tablespoon butter

1
2 teaspoon almond extract
Ask Mom How do I measure butter? p. 55 / How do I measure sugar? p. 55 / How do I store pie? p. 68 / What does crimp
mean? p. 69 / What is cinnamon? p. 36
236
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CAN I PUT A LATTICE CRUST ON ANY FRUIT PIE?
The main consideration is the cooked texture of the
fruit youre using. Berries, cherries, and peaches cook
down, allowing for a smooth lattice top. Apples stay
chunkier, which can cause a bumpier crust.
Lattice crust may look
complicated, but this
no-weave version of the
traditional lattice gives you
the same effect with less
effort and confusion.
Ask Mom How do I measure butter? pages
58, 59 / How do I snip fresh herbs? page 42 / How
do I cut in butter? page 63 / What is the best way
to measure? page How do I separate an egg yolk?
page 62 / How do I measure shortening
1 Skill Level
2 Skill Level
3 Skill Level
Techniques
Recipes and features
include tips and tricks
for achieving baking
success, like how to
combine wet and dry
ingredients.
350+
recipes
A skill level icon
lets you know
if a recipe is
easy, easier, or
easiest to make.
600+
step-by-step
photos
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ISBN: 978-0-544-45617-4
Trade Paperback, 7
1
4"10"
376 pages, full-color throughout
$24.99
Publication Date: March 3, 2015
Publicity and Marketing
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Cross-promotion with Better Homes and Gardens
Publicity Contact
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ClaireHolzmanPR@gmail.com
Follow us @HMHCooks
www.hmhco.com/cooking
table of contents
Intro to Baking
Oven-Fresh Cookies
Beyond Square Bars & Brownies
Irresistible Cakes
Everyday Snack Cakes & Cupcakes
Luscious Cheesecakes & Shortcakes
Anytime Desserts
Perfect Pies & Tarts
Pastry Shop Specialties
Quick-as-Can-Be Muffns & Breads
Scrumptious Scones & Biscuits
Your Daily Breads
Everything
you need to
know to start
baking now!
Baking
Step by Step

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