Pillsbury Editors - Pillsbury Easy Baking

Easy Baking Copyright 2012 by General Mills, Minneapolis, Minnesota. All rights reserved. Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at http://www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions. Trademarks: Wiley and the Wiley logo are trademarks or registered trademarks of John Wiley & Sons and/or its affiliates. All other trademarks referred to herein are trademarks of General Mills.

John Wiley & Sons, Inc., is not associated with any product or vendor mentioned in this book. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

For general information on our other products and services or for technical support, please contact our Customer Care Department within the United States at (800) 762-2974, outside the United States at (317) 572-3993 or fax (317) 572-4002. Wiley publishes in a variety of print and electronic formats and by print-on-demand. Some material included with standard print versions of this book may not be included in e-books or in print-on-demand. If this book refers to media such as a CD or DVD that is not included in the version you purchased, you may download this material at http://booksupport.wiley.com. For more information about Wiley products, visit www.wiley.com. ISBN: 978-1-118-24343-5 (ebk); ISBN: 978-1-118-24342-8 (ebk) General Mills Editorial Director: Jeff Nowak Manager, Cookbooks: Lois Tlusty Food Editor: Andi Bidwell Recipe Development and Testing: Betty Crocker Kitchens Photography and Food Styling: General Mills Photography Studios and Image Library John Wiley & Sons, Inc.

Publisher: Natalie Chapman Associate Publisher: Jessica Goodman Executive Editor: Anne Ficklen Editor: Meaghan McDonnell Production Manager: Michael Olivo Cover Design: Suzanne Sunwoo Art Director: Tai Blanche Layout: Indianapolis Composition Services Manufacturing Manager:
Kevin Watt Cover photo: Welcome... From the Pillsbury Kitchens, Home of
the Pillsbury Bake-Off Contest Everyone loves fresh-baked treats! But who has the time to bake at home? With the baking ease of Pillsbury refrigerated dough products, you do! Refrigerated cookie dough means less time measuring, leaving you more time for creativity. Instead of plain old sugar cookies, serve . What better time to share baked treats with loved ones than the holiday season? Baking with refrigerated pie crusts is so effortless that youll look forward to serving holiday favorites, like . With this book in hand, theres never a reason not to bake! Warmly, The Pillsbury Editors Get Ready, Get Set... If you havent baked before, take a look at these pointers before you take off: Read It: Read the entire recipe before you begin to avoid surprises at the end.

Youll know just what ingredients and equipment are needed and how much time the recipe will take. Find It: Find and measure ingredients and get out equipment in advance. Clean It: Put containers away, wipe up spills and place dirty dishes in the sink. And keep distractions to a minimum so you dont accidentally skip a step or leave out an ingredient. Measuring Musts Measuring carefully helps ensure that your baked goods will turn out just right. Butter: The wrapper on sticks of butter or margarine shows tablespoon and cup markings; use a sharp knife to cut off the amount you need.

Dry Ingredients: Use standard dry-ingredient measuring cups that come in sets of 14, 13, 12 and 1 cup. Lightly spoon ingredient into measuring cup, then level it off with the straight edge of a spatula or knife. Brown Sugar and Shortening: Firmly press the ingredient into standard dry-ingredient measuring cup, then level it off with a spatula or knife. What Everyone Wants to Know Here are answers to commonly asked questions about dough products to help you get the best-tasting recipes ever. fabulous pies Q: How long can I store an unopened box of pie crust? A: For best quality, use before the use-by date on the package. Q: Can I freeze the unbaked pie crust? A: Yes, unbaked crusts can be frozen for up to two months if placed in the freezer before the use-by date.

Q: Can I use the crust in different size pans or use it to make other shapes? A: Our pie crusts are designed for eight- or nine-inch pie pans and 10-inch tart pans, but they can also be used to make other same-size shapes. However, rolling the crusts larger or stretching them as you put them into the pan can cause shrinkage during baking. Q: What type of pie pan do you recommend? A: We recommend glass or dull metal pie pans. Shiny metal or disposable aluminum pans reflect heat and prevent the crust from browning. Dark pans may cause the crust to brown too much. TERRIFIC TOP CRUSTS Add a finishing touch to the top of two-crust pies by using one of the methods below before baking.

Watch carefully while baking. If the crust is getting too brown, place a sheet of foil loosely on top of the pie to stop the browning.

• For a Shiny Crust, brush with milk.
• For a Sugared Crust, brush with water or milk and sprinkle with granulated sugar.
• For a Glazed Crust, brush with beaten whole egg or egg white.

cookie magic Q: Can I use this dough in a cookie press? A: No, our cookie dough is too firm to use in a cookie press. Q: Is the raw cookie dough safe to eat? A: Yes, our cookie dough is safe to eat because the eggs we use are dried and pasteurized. However, it was designed to be baked first and then eaten. We dont recommend the habit of eating any raw cookie dough because not all dough is made with pasteurized eggs or the dough may not have been refrigerated properly.

Q: Can I add extra ingredients to the dough (candy, nuts, chocolate chips, etc.)? A: Yes. First, break up the cookie dough in a large bowl. Then, add the desired ingredients and mix well. Drop the dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake as directed on the package. Q: What type of cookie sheet do you recommend? A: For best results, we recommend shiny aluminum cookie sheets for even baking and delicate browning.