Okay, storing baked goods
breads, cakes and cupcakes - refrigerator Trying to make sure I have everything stored right. My snickerdoodles are on the counter. If they're supposed to go in the refrigerator, I've never done it in the past. oops. And my cupcakes are in the refigerator. Also, I'm making yummy stromboli for a party tonight. I've never had to reheat anything. Do I just wrap it in foil. Bring it over to their house. Put it in the oven 250 for 10 minutes? I have no idea how to reheat things w/o overcooking it. |
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| Yes, you've about got that all right.
Cookies OK Cakes and cupcakes are generally OK nonrefrigerated unless there's good dairy stuff in the filling or icing, butter, eggs, cream, etc. Then it's a good idea to refrigerate but cover to keep the blowing air from drying anything. Same with cupcakes. You are OK for a few hours though, don't panic. Once the cake is cut, store in refrig, covered (I smush Saran Wrap against the cut face in addition to covering the whole cake. Snickerdoodles are difficult in a humid climate. Go with the flow, they'll be fine for many hours. (excuse my while I wipe my mouth, I'm drooling) Right on for the stromboli, I'm assuming it's cooked, so let cool to air temp, cover with foil (heat caused condensation when covered) and then reheat there. I'm impatient, I jack the oven up a bit higher  |
| THANKS! I'm always afraid of reheating because it may not taste the same ...or worried about it getting soggy or losing texture (flattened from cheese,etc). I stress WAY too much. |
| What is a Snickerdoodles? |
| snickerdoodles are a kind of cinnamon-y sugar cookie type thing... |
| sounds yummy |
mmm...snickerdoodles - my favorite cookie  |
| Receipe PLEASE!!! |
| Here's the one I use:
1 cup shortening 1 1/2 cups white sugar 2 eggs 2 3/4 cups sifted all-purpose flour 1 teaspoon baking soda 2 teaspoons cream of tartar 1/2 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon Preheat the oven to 375. Grease cookie sheets. In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended. In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes until slightly golden around the edges. |
| I love snickerdoodles. My recipe is similar. |
| You know what i'll be baking this weekend!!! |
We love them too. The souvenier my 19 yr old son brought home from NYC was a box mix of snickerdoodles!!  |
| If you live near a Whole Foods Market, they make wonderful snickerdoodles!!!!! sue |
| uh oh.........good thing I'm far away from the store. |
| To make 'balling' the snickerdoodle dough quicker use a large
mellon baller. Just dip it in the cin/sugar mixture in between, then they shake out easier. My son and I make these together when he goes away overnight (to take along) and they are always a big hit. I ball the dough and he rolls - makes up quick. They last pretty well in a tight container too. (if there are ever any left) Shellie |
Thanks folks, now I want Snickerdoodles! I'd better stop at the store for ingredients on the way home.
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