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The Science Behind Temperatures - Baking Temperature Comparison

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Have you ever wondered why most cakes are baked at 350ᵒ F?  And why do cookbooks and baking authorities make such a fuss about making sure your oven temperature is accurate?  What is it about that mystical number on the oven’s dial that makes it work so well for baking and what happens if, heaven forbid, your oven temperature is off?  Let’s take a quick look at the effect of oven temperature on the baking process and how you can take control of the outcome of your baked goods with a little thermal know-how. During baking, a cake batter undergoes a complex process of chemical and physical reactions which transform it from goo into light, fluffy delightfulness.  Each of these actions takes place when the batter reaches a particular temperature and the rate at which they occur is dependent on how hot the oven is.  Here is a snapshot of the activities which convert batter into cake and the order in which they occur:     Fats melt ...
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Easy No Bake Banana Split Dessert

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These No Bake Banana Split Dessert are SO simple to make, no baking required and you can do it ahead of time so it’s easy if you are having guests or need to take it along somewhere! No Bake Banana Split Dessert Ingredients:     1 stick butter, melted     1 box graham cracker crumbs     1 (8 oz) cream cheese, softened     1/4 cups butter, softened     3 cups powdered sugar     4 bananas, sliced     1 (20 oz) can crushed pineapple, drained     1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream     1 (4 ounce) jar maraschino cherries, stemmed     1 cup walnuts or pecans, chopped     hot fudge sauce, slightly warmed     1 tablespoon rainbow sprinkles Directions:     In a medium bowl, combine graham cracker crumbs and melted butter.     Firmly press into...
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Best Cheesecake | Reni's Kitchen

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Not only is this our best cheesecake—a rich, creamy, cherry-topped showstopper—it's also one of the easiest to make! Best Cheesecake Ingredients: 1-3/4 cups  graham cracker crumbs 1/3 cup  butter, melted 1-1/4 cups  sugar, divided 3 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup  BREAKSTONE'S or KNUDSEN Sour Cream 2 tsp.  vanilla 3 eggs 1 can  (21 oz.) cherry pie filling Directions: HEAT oven to 350°F. MIX graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan. BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. BAKE 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. TOP with pie filling before serving.
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