Westmoreland - Good Housekeeping Kids Bake!

Congratulations! You picked up Good Housekeeping Kids Bake!, which means youre already on your way to baking something amazing. Weve got a world of treats for you to tryfrom yummy cookies, cakes, and pies to fabulous muffins, breads, and pizzas. Baking involves a bit of science and some funny-sounding techniques, but dont let those details scare you away from experiencing fresh-out-of-the-oven deliciousness! Once youve learned a few simple basics from this book, baking will come more naturally and will start to be a lot of fun. So lets begin!

READ the recipe from start to finish (ask an adult if you have any questions). Make sure you have enough time to make the recipe without having to rush.

GATHER all the ingredients, equipment, and tools that youll need.

PLACE the oven rack(s) in the correct position(s) before turning on the oven. Most of our recipes use the center oven rack (unless specified otherwise).

PREHEAT the oven at least 15 minutes before you put anything in it.

PREPARE your baking pan(s) as the recipe directs.

MEASURE out all the ingredients before you start mixing.

POSITION a single pan in the center of the oven rack for proper air circulation. Place multiple pans in the oven so they dont touch each other or the oven sides.

SET the timer once your project is in the oven.

KEEP clean, dry oven mitts or pads nearby.

GET your cooling racks ready.

Recipes in this book require some basic equipment, plus some items youll find in every bakers tool kit. No need to have every tool on this list. You can collect more tools as you gain baking confidence and try more recipes.

ELECTRIC MIXER A heavy-duty, stand-mounted machine, with its powerful motor, can handle everything from delicate cake batter to stiff cookie dough. Stand mixers come with an assortment of bowls and attachments for several mixing chores. For small jobs, like whipping cream, use a handheld mixer.

FOOD PROCESSOR For chopping, grating, kneading, and mixing in a flash.

BAKING PANS Metal pans with sides 11/2 to 2 inches high. Choose pans made from aluminum or heavy tin-plated steel. Essential are 8 x 8inch and 9 x 9inch square pans and a 13 x 9inch rectangular pan. Note: Baking dishes are usually made of ovenproof glass or ceramic. Glass generates a higher amount of heat than metal, so only use if specified in a recipe.

COOKIE SHEETS Flat metal sheets with slightly raised edges on one or more sides. Have several on hand for baking cookies (they should cool down before you reuse them) and for placing under pies, which may leak during baking. Cookie sheets should fit in your oven with 2 inches to spare on all sides.

COOLING RACKS Use round wire racks for cake layers and rectangular wire racks for cookies and larger baked goods.

LAYER CAKE PANS Medium-weight aluminum pans are best. Have three 8-inch and three 9-inch round cake pans that are at least 11/2 inches deep.

RIMMED BAKING SHEET A rectangular metal pan with low sides (151/2 x 101/2 inches is the standard size).

PIE PLATES Made of ovenproof glass, metal, or ceramic. Our recipes call for a 9-inch pie plate. Avoid disposable foil pans, as they hold less than standard pie plates and tend to be flimsy.

TUBE PAN A deep metal cake pan with a tube in the middle that gives the batter a surface to stick to as it rises. A tube pan comes in one piece or with a removable bottom.

GRATER The most versatile is a box grater with different-size holes on each side for grating chocolate or shredding cheese.

PASTRY BAG AND ASSORTED TIPS For decorating cakes, cupcakes, and cookies. Tips can be round or star-shaped.

ROLLING PIN For evenly rolling out dough for pies, tarts, and cookies. Choose an American-style, hardwood, free-spinning pin with a ball bearing for the most control.

SPATULAS A variety of spatulas in different sizes is a must for baking.