Recipe for success
Baking isn't as forgiving as cooking with meats and vegetables. Where flour, sugar, and butter are involved, you get an exact science. Here are some guidelines when following baking recipes.
Use "grade A large" eggs unless otherwise stated.
Recipes will call for a particular type of sugar - granulated, fine, light or dark brown. They aren't interchangeable.
Make sure that the oven is calibrated correctly. Use an oven thermometer to test the temperature from time to time.
For leavening and flavorings (baking powder or vanilla), use measuring spoons.
Baking powder should be replenished every six months because it loses its leavening ability after a while.
Store nuts and grains (oatmeal, whole wheat flour, and other specialty flours) in airtight containers in the refrigerator if you use them often, in the freezer if you use them infrequently. - JULIE RIVEN 