Fall Baking Pantry Prep

Even though the Summer season is still here, our son started 5th grade yesterday. That means summer break is over and I’m looking forward to the autumn season, the foods I cook with cooler weather pecking on the windows, the hiking trips in cooler weather, alluring colors of the mountains in Tennessee and college football.

When the first crisp morning of autumn finally arrives, I will welcome it gladly with my preheated oven.  I’m eager to start baking as anyone will be, but before you butter your pans, heed these hints to guarantee the best results.

Switch Out Spices

Even if you store ground spices (like cinnamon, nutmeg, ginger, allspice, and cloves) in airtight containers in a cool, dark place like you’re supposed to, they can still lose their potency after 2 to 3 years (whole spices last longer, 3 to 4 years).  To test for freshness, rub a small amount between your fingers; if the aroma is faint, it’s time to restock.

Respect The Rise

Fresh baking powder, baking soda, and yeast are essential to baking success.  Respect the expiration dates on the packages and err on the side of caution.                                                                                                                           

Pay Attention To Pie Fillings

When it comes to canned pumpkin and sweet potato, be sure to read the labels.  Pumpkin and sweet potato pie filling have added sugar and spices, whereas canned pumpkin puree and canned mashed sweet potato usually do not.  Pay attention to what the recipe calls for; an unintended substitution can have a big impact on flavor.

Author: Vikki

Thanks for stopping by and visiting my little space where I post recipes, family adventures, photography and living simple. I hope you stay a while and come back to see me.

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