The_Ultimate_Cake_Mix_Cookie_Book_More_Than_375_Delectable_Cookie_Recipes_That_Begin_with_a_Box_of_Cake_Mix

SPICES
All of the recipes in this book use ground, as opposed to whole, spices.
Freshness is everything with ground spices. The best way to determine if a
ground spice is fresh is to open the container and smell it. If it still has a strong
fragrance, it is still acceptable for use. If not, toss it and make a new purchase.
VANILLA EXTRACT
Vanilla extract adds a sweet, fragrant flavor to baked goods and is particularly
good for enhancing the flavor of chocolate. It is produced by extracting the
flavor of dried vanilla beans with an alcohol-and-water mixture. It is then aged
for several months. The three most common types of beans used to make vanilla
extract are Bourbon-Madagascar, Mexican, and Tahitian.
Store vanilla extract in a cool, dark place, with the bottle tightly closed, to
prevent it from evaporating and losing flavor. It will stay fresh for about two
years unopened and for one year after being opened. Imitation vanilla flavoring
can be substituted for vanilla extract, but it may have a slight or prominent
artificial taste depending on the brand. It is about half the cost of real vanilla
extract; however, it’s worth the extra expense of splurging on the real thing.
OTHER EXTRACTS AND FLAVORINGS
Other extracts and flavorings, such as maple, rum, lemon, and brandy, are used
in recipes throughout this book. They can be found in the baking aisle alongside
the vanilla extract. Store in a cool, dark place to maintain optimal flavor.
PEANUT BUTTER
Peanut butter is a spreadable blend of ground peanuts, vegetable oil, and salt.
Two types of peanut butter are used throughout this collection: creamy and
chunky. Avoid using natural or old-fashioned peanut butter in all of the recipes
in this book because the consistency is significantly different from the
commercial styles of peanut butter.
MARSHMALLOWS AND MARSHMALLOW CREME