Alright, let’s talk about bakin’ stuff, you know, like them sugar & co baking recipes. I ain’t no fancy baker, but I know a thing or two ‘bout makin’ good eats. My grandma, she taught me, and her ma taught her, so it’s in the blood, ya know?
First thing’s first, you gotta get your oven hot. Real hot. Like, 350 degrees, the book says. But sometimes, I just stick my hand in, if it feels hot enough, it’s hot enough. You city folks got them fancy thermometers, but we just use our feelin’s. Anyways, heat up that oven, that’s the main thing.
Then, you gotta get your stuff together. Flour, sugar, butter… the usual suspects. Now, butter, that’s important. It can’t be hard like a rock, and it can’t be melted like water. It gotta be just right, soft enough to squish, but not runny. They say room temperature, but my room ain’t always the same temperature, ya feel me? So, I just poke it, if it gives a little, it’s good to go.
- Flour – gotta have it, makes things fluffy
- Sugar – sweetens things up, makes ‘em taste good
- Butter – makes things rich and yummy
Mix them dry things together, the flour and such. Whisk it, they say. I just use a fork, works just as good. Make sure there ain’t no lumps, that’s important. Lumps ain’t good, makes things taste all weird. Get all that mixed up real nice.
Then you add the butter and sugar, cream it together they say. I just mash it up with my hands, get it all mixed up real good. My hands are my best tools, ya know? They been mixin’ stuff for years. Some folks use them fancy mixers, but I like the feel of it, gettin’ my hands dirty.
Now, for cookies, you gotta bake ‘em hot and fast. Like, 400 degrees, the book says. But I watch ‘em close. You don’t want ‘em burnt, but you don’t want ‘em raw neither. Six to eight minutes, they say. But I just look at ‘em. When they start to brown around the edges, they’re done. Sometimes, it takes a little longer, sometimes a little less. It all depends on the oven and the day, ya know?
And if you want ‘em chewy, bake ‘em a bit longer, maybe eight or nine minutes. If you want ‘em crispy, take ‘em out sooner. It’s all a matter of taste, ain’t it? My husband, he likes ‘em crispy, but the grandkids, they like ‘em chewy. So, I gotta make both, keep everyone happy.
Cakes are a bit different. They take longer, and you gotta be more careful. You gotta make sure they rise right, and don’t fall flat. And that spiral thing they do on them roll cakes, that ain’t so hard neither. Watch some of them videos, they help. You gotta spread the stuff even, and roll it up tight. But it ain’t rocket science. Just takes a little practice.
Sugar, that’s what makes things sweet, but it does more than that. It keeps things moist, and it helps the cake rise. It’s all science, they say. But I just know it works. Grandma always said, “A little sugar makes everything better,” and she was right. She was right about a lot of things.
Baking ain’t just about followin’ recipes, it’s about feelin’ it. It’s about knowin’ when somethin’ is right, just by lookin’ at it, smellin’ it, touchin’ it. It’s about puttin’ a little bit of yourself into it, makin’ it special. That’s what makes it good, ya know? That’s what makes it homemade. And that’s what makes people happy, a good ol’ homemade treat.
So, go on, try it yourself. Don’t be scared. It ain’t as hard as them city folks make it out to be. Just get in the kitchen, get your hands dirty, and have some fun. And don’t forget the sugar. Lots of sugar.
Baking cookies and cakes ain’t hard, follow these steps and you will do fine. Remember to heat up the oven to right temperature, mix all the dry things together well and don’t over bake your treats!
Tags: [baking, recipes, cookies, cakes, sugar, desserts, homemade, easy recipes, baking tips, simple baking]
