Self-raising flour goes off much more quickly than plain (cream) flour. Avoid this by buying only plain (cream) flour and adding one teaspoon of baking powder per 4 ozs/approx 100g of flour where self-raising flour is required.
"Posted by dnic"
For an extra light and fluffy finish to any creamed sponge cake recipe, just substitute one ounce of the self raising or 'sponge' flour wirh an ounce of cornflour. Beautiful results.
"Posted by glassdarkly"
When your bananas are on the turn (the blacker the better) pop them *whole* into the freezer without peeling. Defrost (in a bowl - they leak!) and snip off one end. You can then squeeze out your blob of banana mush, to be used in banana loaves, biscuits, muffins etc. with minimal mashing. It's true that bananas don't freeze at all well for raw consumption but they freeze like a dream for cake making.
"Posted by melbelline"
Left over cooking pastes that you are unlikely to use by the best before date can be spooned into an ice cube tray and frozen for another time.
"Posted by smooth&dark;"
When making scones, less really is more: don't knead the dough too much or they won't rise. Rub in the butter, then add the buttermilk (or plain milk and some lemon juice) and turn onto a work surface and bring the dough together with some minimal kneading (just 30 seconds or so). Also, don't use a rolling pin: just gently pat down the dough ready for cutting. When cutting them out (I use an upturned whisky glass) do not twist the glass as this will cause the scones to rise unevenly.
"Posted by ZeTallGerman"
As if you ever need to make chocolate taste better... add a little coffee to a chocolate recipe and it will bring out the flavour of the chocolate. Yum
"Posted by Nigelinthekitchen"
Tepid water won't kill your yeast but make sure it is tepid and not hot. Mix the water into the flour, salt and yeast with a rubber/silicon spatula until it is just mixed in (there will still be dry flour but don't panic) and let it stand for 20 minutes. After 20 minutes mix, knead, prove, shape and prove as usual and the end result will be a loaf of bread with much more flavour. I also add dry milk powder to the mix for a milk loaf with better keeping qualities.
"Posted by Nay Ager"
When using a grater to zest oranges, limes, lemons etc, cover the grater with greaseproof paper and grate the fruit over the top. The zest is left on top of the paper and doesn't make a mess of the grater and therefore it is easier to clean.
"Posted by KatSmith"
When you need to cut butter into flour for things like scones or pie crust, freeze the weighed amount you need, then use a box grater to grate the butter into the flour - et voila! the butter is in small pieces and needs minimal handling to rub into the flour
"Posted by RicaSuave521"
If you're baking with lemon zest (incorporating it into cakes, cookies, even lemon curd), add the zest to the sugar you've measured out and rub it in well - it helps to better release the oils and increase the flavor (hat tip: Dorie Greenspan)
"Posted by RicaSuave521"