Holiday Baking

Are you using flour or sugar in any of your recipes for this year's holiday cookies?  Well, of course you are!  You may want to make sure that you are working with fresh ingredients so that Santa and his reindeer are fed tasty treats.   Using old baking ingredients can lead to cookies that will not rise well or have the right texture. 

Holiday time is a great time to replace flour that has been around for more than a year.  This once a year replacement should be sufficient as long as the flour was stored in an airtight seal in a dark, cool place.  Whole wheat flower should be replaced more often because of the oils they contain.  Six months is the end limit.  Some flours may need to be replaced in just a few weeks (check smell and taste).  The best way to store whole wheat flour is in an airtight container immediately after bringing it home from the store. 

According to Stacey Colino of Real Simple (www.realsimple.com) magazine, sugar is quite indestructible and does not need replacing for about two years.  Brown sugar is more perishable and needs to be replaced every year.  To soften brown sugar, you can put it in the microwave for 15 seconds.  Both sugars should be stored in an airtight, moistureproof container. 

If you keep baking soda in the refrigerator to keep food fresh, keep it there!  Do not use your refrigerator baking soda for baking!  Your cookies may end up tasting a little bit funky if you use the refrigerator baking soda.  Use a separate baking soda that is kept in a cool, dry place. 

Bake some yummy cookies, eat in moderation and make sure you bake enough for Santa and his helpers!