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1. Squashes generally refer to four species of the genus Cucurbita, also
called marrows(mainly in British English). These species
include C. maxima (hubbard squash, buttercup squash, some varieties of
prize pumpkins, such as Big
Max), C. mixta(cushaw squash), C. moschata (butternut squash),
and C. pepo (most pumpkins, acorn squash, summer
squash, zucchini).[1] In North America, squash is loosely grouped
intosummer squash or winter squash, depending on whether they are
harvested as immature fruit (summer squash) or mature fruit (autumn
squash or winter squash).Gourds are from the same family as squashes.
Well known types of squash include the pumpkin and zucchini. Giant
squash are derived from Cucurbita maxima and are routinely grown to
weights nearing those of giant pumpkins. For more details, refer tolist of
gourds and squashes.
Squash, botanically known as Cucurbita maxima Duchesne ex Lamk., is
commonly grown in the Philippines throughout the year. It is usually grown
in home gardens and in commercial scale for its immature fruits, young
shoots, flowers, and seeds. In some places, intercropping squash with
other crops like corn, sugarcane and coconut is practiced. Like other
cucurbits, squash is recognized as an important source of vitamins and
minerals.
The
term
"summer" and "winter" for squash are only based on current
usage, not on actuality. "Summer" types are on the market all
winter; and "winter" types are on the markets in the late summer
and fall, as well as winter. Thus, the terms "summer" and
"winter" are deceptive and confusing. This terminology was never
meant to confuse - it just dates back to a time when the seasons
were more crucial to man's survival than they are now. "Good
keepers" became known as winter vegetables if they would
"keep" until December.

2. Summer squash bruises easily and should be handled with care. Look for firm,
glossy skin; fairly heavy for size. Stored in a perforated plastic bag in the
refrigerator, they should keep for a week. Freezing softens the flesh of the squash,
but it will still be usable in casseroles and other dishes where crispness is not
important. Blanch cut up summer squash 2 minutes before freezing, and store in
the freezer for up to 4 months. For breads, freeze the raw squash whole or grated.
Read your cookie recipe carefully before starting:
Be sure you have all the ingredients called for and that you understand the recipe
clearly.
Remember - If something is worth doing, it is worth doing right! Cultivate the
do-it-right attitude and habit. Baking demands accuracy and care. Unlike other kinds of
cooking, such as soups or stews, you cannot improvise or substitute ingredients. Never
carry on another activity while you are mixing a recipe. Distractions, no matter how
small, lead to mistakes. Let the telephone ring!
Favorite Christmas Cookie Recipes.
2. Use good tools and utensils:
Assemble all the bowls, pans, and utensils you will need on your counter or worktable
before starting. Use standard measuring cups and spoons.
Shop What's Cooking America's Kitchen Store for all your cooking wants and needs.
The store includes a large assortment of kitchen tools, cookware, bake ware, gourmet
foods, and more.
3. Use correct pan sizes:
Use the type of pan specified in the recipe. Recipes are carefully calculated as to yield
and changing the pan size also alters the baking temperature and time.
Larger, shallower pans need increased heat; smaller, deeper pans need
decreased heat.
The size of a baking pan or dish is measured across the top of the container

3. from the inside edge to inside edge. The depth also is measured on the inside of
the pan or dish from the bottom to the top of the rim.
Prepare the pan carefully according to the recipe. Place pans as near the center
of the oven as possible. Do not place pans directly over another and do not
crowd the oven (this makes for uneven baking).
4. Use top-quality ingredient and assemble the ingredients
before starting:
You can't expect a first-rate product using second-rate ingredients. Be sure your
ingredients are fresh and of the finest quality. If your recipe says the ingredient must
be room temperature, they are at room temperature before proceeding.
Baking Powder and Baking Soda: Check expiration dates of baking powder and
baking soda, replacing if necessary. For testing purposes:
Baking soda should bubble when added to vinegar
Baking powder should bubble when added to hot water.
Be sure to mix baking powder and/or baking soda into the flour before adding to the
wet ingredients, as this distributes everything evenly so your cookies will not end up
with large holes.
Controlling Spread in Cookies with Baking Soda:
From How Baking Works; Exploring the fundamentals of Baking Science, by Paula
Figoni
Cookies spread across a cookie sheet when a they have too little

4. structure and cannot hold their shape. Whether this is desirable or
not depends on what kind of cookie you wish to bake, but often
some spread is desirable.
There are many ways to increase cookie spread: One way is to add
a small amount of baking soda, as little as .25 to .5 ounce (5 to
15 grams) for 10 pounds (4.5 kilograms) of cookie dough. This
increases pH of the dough, weakening gluten, and also weakening
egg protein structure. With less structure, cookies spread more and
have a coarser, more porous crumb. Since moisture evaporates
from a porous crumb more easily, baking soda often provides for a
crisper crumb, as well.
Measure baking soda carefully. Baking soda increases browning
significantly, and if used at too high a level, it leaves a distance
salty-chemical off flavor. Too much baking soda also causes eggs in
baked goods to turn grayish green.
When working a high altitudes, omit baking soda from the
cookie dough. The lower air pressure at high altitudes already
encourages spread.

5. Eggs: Check your date on your egg carton. Check out Sell
Date of Eggs (Sell Date of Eggs - Date Codes on Egg
Cartons).Eggs should be at room temperature. Also the
emulsion can be ruined if eggs or other liquids are too cold or
too hot when they are added.
Flour: Don't substitute flour types. If your recipe calls for all-purpose flour, that's
what you need to use. Cake flour and bread flour will not behave the same. Learn
about the different types of flour. When a recipe calls for all-purpose flour, it means
the bleached variety.
Measuring Flour: Too much flour can make some cookies rock-hard. When in
doubt, err on the side of less flour. Even better, use a scale if the recipe offers a
weight equivalent. Spoon the flour into your measuring cup and sweep a
spatula across the top to level it off. Don't use the measuring cup as a scoop or
it'll pack the flour and you'll end up with more flour in the cup than intended.
See #6 below for additional information.
Nuts: Smell and taste nuts before using. Oils in nuts can turn rancid quickly. Store
any leftover nuts in the freezer for longest shelf life.
Butter: Make sure your butter is at room temperature, otherwise it won't cream properly
with the sugar. The terms "room temperature," "softened" and "soft" mean different
things. The temperature of the butter an make a difference in the recipe. Most cookie
dough recipes depend on the emulsion that occurs when you cream butter and sugar
together. This emulsion will not happen if the butter is too hot or too cold.
Room Temperature Butter: It should be pliable enough that your finger can
leave a mark in it, without being soft and greasy. Set the butter out at least
one (1) hour in advance.
Softened Butter: Will feel a little warmer to the touch, and it will be much
easier to leave a deep indentation, but it should still be firm enough to pick up
without falling apart.
Soft Butter: Will be too soft to pick up.
Microwave Butter: Do not try to microwave your butter as it will just end up
too soft. If you don't have an hour's lead time, increase the surface area by
cutting the butter into small pieces or shredding it on the large holes of a
grater. It will then come up to temperature in approximately 10 minutes.
Unsalted Butter: Unsalted butter is generally recommended because some
salted butters have more sodium than others. If you use salted butter, only use
1/2 the amount called for in the recipe. Don't skip the salt, as salt brings out
flavors and balances the sweetness in a recipe

6. Salt: Use the full amount of salt called for in a recipe, especially is using unsalted
butter. If you use salted butter, only use 1/2 the amount called for in the recipe. Don't
skip the salt, as salt brings out flavors and balances the sweetness in a recipe.
Shortening: Check vegetable shortening before using. Shortening, especially new
trans fat-free brands) can go bad, introducing off-flavors to your cookies that you
worked hard making.
Sugar: The type of sugar used in your cookies can promote spread in baked cookies.
To understand this, you need to know that sugar is a tenderizer which interferes with
the formation structure. Sugars with a finger granulation promote more spread
(probably because they dissolve sooner and only dissolved sugars will tenderize).
Powdered sugar (confectioner's sugar), when it contain cornstarch, prevents spread in
cookies despite it finer grind.
5. Room temperature Ingredients:
Have all ingredients at room temperature for more glamorous perfect cookies, unless
otherwise specified.
6. Measure the ingredients quantities correctly - Use correct
measuring cups and spoons:
This is a baking must! Follow your cookie recipe to the tee (you can always
experiment with later batches, testing how alterations affect the final product). One
common cause of cooking failures is inaccurate measurement of ingredients. You can
use the best ingredients in the world, but if you do not measure correctly, the recipe
will not come out properly. Also always use level measurements (all measurements in
a recipe are level).
Know the difference between liquid and dry measures, and use the
appropriate one for each task. While they hold the same volume, they are
used differently.
Measuring Liquids - Liquid Measuring Cups:
Use a Liquid Measuring Cup (glass or plastic measuring cup) for liquids such as water,
milk or oil. The glass or plastic permits you to see the level of the liquid being

7. measured. The cup for liquids should have additional space above the one-cup line, so
that a full cup can be accurately measured without spilling. To get an accurate reading
in a liquid measuring cup, set the cup on a level surface and bend down to check the
measurement at eye level.
Liquid measuring cups come in several different sizes and are also useful for melting
chocolate and butter in the microwave as well as measuring. Following are some
different types of liquid measurement cups:
Measuring Dry Ingredients - Dry Measuring Cups:
Dry ingredients such as flour, sugar, salt, and baking powder
should always be measured in Dry Measuring Cups, never in
liquid cups. Use individual Standard Measuring Spoons for
tablespoons and teaspoons.
Techniques:
Check out my Cooking Equivalent Measurement
Chart to help you figure out cup and spoon sizes. The
charts shows standard U.S. measures following U.S.
Government guideline. The charts also offer
equivalents for United States, metric, and Imperial (U.K.) measures.
Lightly spoon dry ingredients into correct cup or spoon size, and level off with
edge of spatula by cutting across the top. Use measuring spoons in this way
too.
Dip a dry measuring cup into the ingredient and sweep away the excess with a
straight-edged tool, such as an icing spatula.
Measure a liquid in a measuring spoon by filling it full.
To measure a "heaping" or "rounded" tablespoon or teaspoon, it is generally a
moderately-sized, round mound, or heap of the dry ingredient in addition to
that which fills the spoon.
Measure a "scant" spoon by filling the measure not completely full or by
shaking or pouring a little bit outFlour need not be sifted before measuring
unless recipe specifies it. When a recipe calls for sifted flour, it is important to
take the time to sift, even if the flour you're using is labeled "pre-sifted." Sifting
flour onto a sheet of wax paper instead of into a bowl cuts down on
dishwashing.
Measure brown sugar by packing it firmly into a measuring cup or into a

8. measuring spoon.
Shortening should hold its shape when turned out of the measuring cup. The
same applies to brown sugar.
7. Oven temperature
Preheat the oven 10 to 15 minutes before you begin baking cookies. This is
usually consistent unless a recipe specifically calls for you to start with a cold oven.
Purchase an Oven Thermometer to make sure your oven is operating at the right
temperature. An oven that is too hot or too cold not only throws off the cooking times
but can throw off the texture and appearance of the finished cookies.
8. Baking or Cookie Sheets:
A baking sheet should be either cool or at room temperature when the cookie dough is
placed on it; otherwise, the dough will start to melt, adversely affecting the cookies'
shape and texture. Bake one cookie sheet at a time, and be sure that the sheet fits in
the oven with at least one inch of space around its edges for the proper heat
circulation. Rotate cookie sheets and rinse and wipe clean between batches.
Type of Cookie Sheets To Use: Cookie Sheets with little or no sides will allow the
cookies to bake quickly and evenly.
Greasing Cookie Sheets: Grease cookie sheets with either vegetable shortening or
unsalted butter. Do not use vegetable oil for greasing the cookie sheets, as the oil
between the cookies will burn during baking - this is very difficult to clean.
You also can use parchment paper or the reusable Silicone Baking Mats on your
cookies sheets instead of the shortening or butter. I, personally, can not
imagine how I ever lived without these fantastic reusable silicone pan liners. To
me this is a "must have" in my kitchen. You can't rip them, you can't tear them,
they are extremely durable and inexpensive, and they never lose their shape.
If the cookie dough you are using has a large amount of vegetable shortening
or butter in it, it is not necessary to grease or butter the cookie sheets or pans.
Most cookie dough can be baked on ungreased pans.
If you flour a cookie sheet after it is greased, there will be less tendency for the
cookies to thin out and spread too much during baking. A greased and floured
cookie sheet is also preferred for any dough containing chocolate chips (the

9. chocolate which comes in contact with the cookie she is less likely to stick and
burn while baking).
Baking Cookies: Bake one cookie sheet at a time, and be sure that the cookie sheet
fits in your oven with at least one-inch of space around its edges for proper heat
circulation. Avoid placing one sheet above another sheet in the oven, as this causes
uneven baking. Cookies should be baked in the center of the oven.
Cooling Cookie Sheets: Be sure to cool your baking sheets between baking batches
of cookies. A baking or cookie sheet should be either cool or at room temperature
when the cookie dough is place on it. Otherwise, the dough will start to melt, adversely
affecting the cookie's shapes and texture. If the sheets are still hot when you add
more dough, the cookies can start to melt and spread before they even get in the
oven. To cool your cookie pans in a hurry, run them under cold water and then wipe
dry before using.
9. Baking the Cookies:
Cookies should be of a uniform thickness and size so they will bake in the same
amount of time. Using a small cookie scoop or ice cream scoop will provide picture-
perfect, uniform size cookies. To get uniform cookies, weigh the cookie dough. Using
your kitchen scale weigh 1-ounce dough for each medium-size cookie and 1/2-ounces
for each smaller cookie.
Leave room between cookies on the cookie sheet. Rule of thumb is 2 inches between
cookies. If they are extremely large cookies or the recipe calls for more space, adjust
the space
Watch the baking time and use an accurate timer. Always check the cookies at
the minimum baking time listed in your recipe. Even one minute can mean the
difference between a cookie that is done and one that is ruined.
Unless the recipe directs otherwise, remove baked cookies from cookie sheet to wire
rack immediately to prevent further baking. Use a thin pancake turner to remove and
move cookies from baking sheets. If cookies are left on the sheet to cool, they will be
very difficult to remove (this will keep cookies from tearing or breaking).
Bars, Squares, and Brownies

10. Bars and squares are a softer type of cookie.
They are more like a cake. Always bake bars
and square cookies in greased pans that are at
least 1 1/2-inches deep and that have sides.
Do not over beat this type of cookie. Beat just
enough to mix the ingredients together. over
beating will cause them to rise too much, and
as they cook, they will then fall with a cracked
surface and a ridge around the outside edge.
Important: Do try to use the pan sizes
indicated in your recipes. The texture of the
baked bars or square cookies are affected by the thickness. Using a pan smaller than the
one indicated in the recipe will give a cake-like result, not a chewy one. A pan too large,
will give a dry and brittle result.
Bars and squares are done when the sides shrink from the sides of the pan or the top
springs back when lightly touched with your finger.
When baking brownies, do not over bake them (the result will be dry and crumbly).
Brownies should appear set in the center and when a wood toothpick is inserted at edges
(1/2- to 1-inch from edge of pan), the toothpick should have moist crumbs attached. If the
crumbs are dry, the brownies are over baked.
Cutting Bar Cookies: To prevent jagged edges that often occur when cutting bars and
squares, use a sharp knife to score the bars as soon as the pan comes out of the oven.
Cool completely before cutting - then cut the cooled bars along the scored lines.
Bar Cookie Tips:
Make sure that you use the size pan that the recipe calls for. Too
big can cause dry bars and too small can cause under baked bars.
If baking in a glass pan, reduce the oven temperature by 25
degrees.
To store brownies or bar cookies, wrap bars in the pan they are
baked in, covered with plastic wrap or aluminum foil. If storing for
prolonged periods, wrap each square in aluminum foil after they
have cooled.
Brownies are best when refrigerated or frozen for storage.
Line pans with aluminum foil for super easy removal of bars. Leave
an overhang at two opposite ends so you'll be able to lift out the

11. baked bars easily.
Cutting Brownies Tips:
To make cutting easier, score the bars with a knife as soon as they
come out of the oven, using a ruler as a guide.
It helps if you completely cool the brownies before cutting. You
can even cool them down in the freezer somewhat hardened. Dip
the sharp knife in hot water and wipe with a dry kitchen towel
before making each cut.
Move the knife across the pan in an up and down sawing motion
from one end to the other until they are cut.
Some people get better results by using a sturdy plastic knife or a
teflon spatula to cut brownies.
Crisp or Rolled Cookies
Crisp or rolled cookies are made from a stiff
dough which is rolled with a Rolling Pin and
cut with sharp cookie cutters, a knife, or a
pastry wheel. They should be thin and crisp.
It is usually best to work with a small amount
of dough at a time. Chill the dough if it is too
soft to handle easily. For rolled cookies, the
dough should be chilled for 15 to 30 minutes
before rolling. this will prevent the dough
from sticking to the Rolling Pin. Roll out only
one portion of the dough at a time to prevent
dough from drying out. I like to keep the
other portion is the refrigerator and chilled.
When using plastic Cookie Cutters, they should be dipped in warm vegetable oil while you
are working. You will get a cleaner, more defined edge on the patterns.
For the most tender cookies, use as little flour as possible when rolling out the dough. Save
all the dough trimmings and roll at one time (these cookies will be less tender). Sugar
cookies will not get stiff or tough if you roll them in sugar instead of flour.TIP: Roll the

12. chilled dough between 2 sheets of parchment paper or wax paper. Remove the top sheet.
Make cookie cutouts, then lift with a wide spatula from paper to pan.
Crisp or rolled cookies should be stored in a container with a tight-fitting cover.
Rolled Cookie Decorating Tip:
To keep sparkling sugar on unfrosted rolled cookies, make a
"paint" of egg white and water (1 egg white and 1/4 teaspoon
water) and paint the UNBAKED cookie with this colorless paint.
Then sprinkle the sugar right onto the sugar to stick. Then bake
the cookies according to your recipe.
Drop Cookies
Almost any cookie dough can be baked as a
drop cookie if additional liquid is added to the
batter. Use your kitchen scale:
1 ounce of cookie dough makes a nice large
cookies
1/2 ounce of cookie dough is great for smaller
cookies.
Drop cookie dough vary in texture. Some fall
easily from the spoon and flatten into wafers in
baking. Stiffer doughs need a push with a finger or the use of a second spoon to release
them.
To make uniform soft drops, use a measuring teaspoon. When chilled, dough may be
formed into balls and flattened between palms. First dust your hands with flour or
powdered sugar. If the cookies are dark or chocolate, use cocoa for dusting.

13. #1 Cookie Question Asked - Why do my drop
cookies spread and thin out while baking?
Easy Solution: Bake a test cookie to get an indication of
dough condition before baking an entire batch. If it
spreads too much, one of the following could be the cause:
Dough was not properly chilled.
Pure cane sugar (sucrose) was not used; fructose
sugar or a blend of sugars was substituted.
Baking pans were greased too much. Don't grease
the cookie sheet unless the recipe calls for it.
Dough was placed on warm baking sheets.
Used a low-fat margarine, diet spread, or
vegetable-oil spread instead of butter or
shortening. Never use a low-fat spread with 60% or
less fat. Low-fat spreads have a higher moisture
content and will make cookie dough very soft.
Butter makes cookies spread if the dough is too soft
before baking.
Not having the butter at the right consistency when
making the dough. The dough should be soft
enough to allow you to poke an indentation with
your finger, but the indentation shouldn't stay.
If using 100% butter, start with CHILLED butter
right from the refrigerator versus room
temperature butter. Cut butter into 1-inch cubes
and chill again before using in your recipe.
Substitute shortening instead of butter, as butter
melts faster than solid shortening. Even 1/2 butter
and 1/2 shortening will melt more slowly than using
butter only.
Used the wrong type of flour. Flour can affect how
cookies bake and behave. Flours with a high protein
content (bread flour and all-purpose flour) produce
cookies that tend to be flatter, darker, and more crisp
than their counterparts made with cake or pastry
flour. Unbleached all-purpose flour is recommended

14. for the best spread on cookies. Bleached or
chlorinated flours reduce spread.
Macaroon Cookies
Macaroons originated in an Italian Monastery around 1790.
They were baked by the Carmelite nuns who followed the
principle: "Almonds are good for girls who do not eat meat."
During the Revolution, two nuns who hid in the town called
Nancy, made and sold macaroons. They became known as
the "Macaroon Sisters."
Most macaroon and meringue cookies are fragile and need
special handling. Keep them small and they will hold
together better. Some of the meringues, heavy in nuts, keep
well if stored in a tightly covered container.
Macaroon Cookie Tip:
Using your fingers, form cookies into loose hay stacks. Moisten
fingers with water to prevent sticking.
Should the macaroon cookies harden on the pan, return the
cookie sheet to the warm oven for a minute before trying to
remove them.
Shipping or Mailing Cookies:

15. When mailing cookies, choose cookies that are hardy so they can stand the trip. Soft
cookies generally are the best travelers.
Use a strong cardboard box or metal container; line with either wax paper or aluminum
foil. Then place a cushion of crumpled wax paper, plastic wrap, or cellophane straw on the
bottom.
Wrap cookies in pairs, back to back, with wax paper between them. A moisture-proof
material, such as plastic wrap, safely holds the flavor while the cookies bounce around.
Pack snugly in rows with heavy cookies at the bottom. Tuck popcorn, puffed cereal, or
crushed wax paper into the holes to prevent jiggling. Cover each layer with a cushion of
wax paper or paper towels.
Tape the box shut, print address on box (if paper should become torn in route, the address
will not be destroyed with it) and wrap in heavy brown paper. Tie or tape securely.
Print name and address plainly on front of package and label "FRAGILE, HANDLE WITH
CARE.
Storing Baked Cookies:
Always store cookies after they have cooled
completely. If still warm, they will get too soft
and moist from the condensation and you'll
wreck them. For short-time storage follow
these suggestions:
Crisp Cookies - Stored in a container with
loose lid unless you live in a humid climate. If
your humidity is high, store these cookies in an
airtight container as well.
Fragile Cookies - Store in a shallow tin
instead of a deep cookie jar or crock as extra
weight will break the delicate treats.
Frosted Cookies - Stored only after the frosting is set on the cookies. Like soft cookies, all
frosted cookies should be stored between layers of waxed paper. It is best if you do not
stack the layers deeper than 3 layers.
Soft Cookies - Placed between sheets of waxed paper in an airtight container. Make sure
the container has a snug fitting lid. If the cookies begin to dry out, place a slice of on a
sheet of waxed paper and place inside the container. Replace the slice of bread as needed.
Cookie Jars - If storing cookies in a cookie jar, line it with a re-sealable plastic bag for
airtight storage.
Freezing Baked Cookies:

16. For a longer storage you should freeze baked cookies in airtight freezer containers, freezer
bags, or aluminum foil. NOTE: Don't use cardboard containers because they pick up freezer
odors. They can be frozen up to twelve months.font>
First put a piece of waxed paper or foil in the bottom of the container. Then place the
cookies so they aren't touching and separate the layers with waxed paper or foil to protect.
Seal tightly.
Before serving the cookies make sure you thaw them in their original freezer wrappings (so
that condensation forms on the wrapping, not on the cookie). Crisp cookies may soften
when thawed after freezing; to re-crisp, put them in a 300°F oven for 8 to 10 minutes.
Freezing unbaked cookie dough:
Most cookie dough freeze extremely well and can be kept frozen for up to 3 months. The
most important thing to keep in mind is that the dough will absorb any odd odors present
in your freezer if it's not properly wrapped and sealed. To prevent this smell-sponge effect-
as well as freezer burn-wrap the dough securely twice.
It's also a very good idea to write the type of cookie dough and the date it was frozen on
the outside of the package. When you are ready to bake simply let the dough defrost in the
refrigerator. This will take several hours, so plan ahead.
The cookie dough that freeze best are shortbreads, chocolate chip, peanut butter,
refrigerator, sugar, and brownies, just to name a few. The types of cookie dough that do
not freeze well are cake-like cookies and cookies that have a very liquidly batter, such as
madeleines and tuiles.
For slice-and-bake cookies, form the dough into a log and freeze. When ready to bake, just
slice off as many cookies as you need.
When ready to use, the dough should be thawed in the refrigerator because it needs to be
quite cold and firm to be cut into even slices. You can even slice it frozen if you want to,
you just need a really sharp knife and a little elbow grease.