INGREDIENTS

INSTRUCTIONS

Baking is a joy, not a chore, and should never be undertaken if you
are feeling rushed. Use your imagination and alter the add-ins as you
see fit.  Always read through the entire recipe before starting to
Bake. Start  with ingredients at room temperature. Always Bake bars,
squares and  cookies in the centre of the oven on the middle rack. If
baking more  than one pan at a time, place them at different angles on
different  racks to allow maximum circulation of heat. Alternate their
placement  on the racks halfway through the baking time. The best pans
are  aluminum or metal pans that are light in colour. Dark pans will
cause  the base or bar to Bake and brown more quickly. If using glass
dishes, reduce oven temperature by 25 degrees and slightly decrease
the baking time. Use only the size of pan called for. The difference
between an 8-inch square pan and a 9-inch square pan can mean the
difference between a moist, chewy bar and an under baked, heavy
failure. Check baked goods at earliest time indicated. Over baking
will dry out bars and squares. If making a sticky or fluffy batter or
base, wet your hands or spatula with water before patting or  spreading
the batter in the pan. Let most bars cool completely before  cutting.
There are exceptions, however. Bars with a sticky filling  need to have
a knife run around the edge of the pan after being  removed from the
oven to prevent sticking. Score chocolate-topped  bars as soon as the
topping is applied to prevent the chocolate from  cracking later. Use
metal or plastic dry measures for measuring dry  ingredients and glass
wet measures for measuring liquid ingredients.  All-purpose flour does
not need to be sifted. However, when a recipe  calls for
cake-and-pastry flour, the flour should be sifted and then  measured.
Store nuts in the freezer to retain their freshness.  Source: Canadian
Living magazine, Apr 95 Presented in article by  Daphna Rabinovitch:
"Bars & Squares: blissful Bites"  [-=PAM=-]   PA_Meadows@msn.com  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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