I've found that several of my entries have started with the phrase, "This is silly..." Well, this is another one of those entries. Yet, I felt I had to share.
I've been baking gingersnaps and gingerbread cookies lately and using molasses and thick cane syrup. It's kinda tough getting that stuff to pour entirely out of a measuring cup. However, I've stumbled upon a little trick that helps that situation (no laughing from the expert chef section, please). If you coat the measuring cup with oil beforehand, the molasses will slide right out.
Actually, many of these recipes called for oil anyway. So, I measure the oil first, then the molasses. No waste.
1 comment:
This works great for honey too, which we use a lot.
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