there’s nothing better than the smell of
baked goods hi I’m Rebecca Brayton and
welcome to watchmojo.com and today we’re
speaking with the queen of Canadian
cooking Elizabeth Baird firstly tell us
how important our ingredients freshness
of ingredients in baking that they are
particularly important to have the fresh
aches a really good butter brown sugar
white sugar flour pretty standard in
Canada but fresh eggs and fresh butter
are really crucial and fresh spices
because a lot of baking has some
cinnamon or some nutmeg and if your
spices have been hanging out on the
counter by the stove chances of the
tasting delicious are poor I would say
and what are the ingredients that we
should always have in our pantry I think
we should always have small purpose
flour you should always have granulated
and brown sugar you should have eggs in
the refrigerator and milk kien baker you
could also have buttermilk I would like
to also have some nuts and I like the
walnuts to come from California
sometimes those ones that are already
chopped up and they sell in little bags
Tuesday LT teams and will make you can
spoil your thing I always like to have
lemons and oranges because you often use
them in vanilla and some chocolate as
well do you have any tips for first-time
bakers you know so we can avoid a horror
story I think there’s a couple of things
that are really important and one is of
course you’ve mentioned dolly the
freshness of your ingredients and that
the second thing is to measure
accurately what you do is to measure
things like flour and granulated sugar
is to take your dry measuring cups and
hold them over your bag of flour and you
spoon the flour in and then you sweep it
off with a knife that way you’re going
to get the same amount of flour every
time do you have any horror stories from
when you started out I tend to be trying
to do too many things at once so I have
burned more than my share of cookies one
of the reasons why I suggest that people
use the center of the oven and do one
baking sheet at a time is from my
experience because people want to be a
little bit speedier they put the cookie
sheets just above and below the middle
of the oven
and then you take them out halfway
through the baking time and I’ll go take
the pans and switch their location but I
find it out for me I have to really
focus and you can’t take any phone calls
and that kind of stuff so what’s one of
your favorite recipes in this book there
was one recipe that I really wanted to
include in the book and it was called
the Queen Elizabeth cake now it’s not
because my name is Elizabeth but this
particular cake what everybody loves
about it is it when it comes out of the
oven you put a mixture of butter sugar
and coconut on the top put it on to the
boiler it’s like having candy on your
cake thank you very much it’s been my
pleasure thank you very much keep baking
baked goods hi I’m Rebecca Brayton and
welcome to watchmojo.com and today we’re
speaking with the queen of Canadian
cooking Elizabeth Baird firstly tell us
how important our ingredients freshness
of ingredients in baking that they are
particularly important to have the fresh
aches a really good butter brown sugar
white sugar flour pretty standard in
Canada but fresh eggs and fresh butter
are really crucial and fresh spices
because a lot of baking has some
cinnamon or some nutmeg and if your
spices have been hanging out on the
counter by the stove chances of the
tasting delicious are poor I would say
and what are the ingredients that we
should always have in our pantry I think
we should always have small purpose
flour you should always have granulated
and brown sugar you should have eggs in
the refrigerator and milk kien baker you
could also have buttermilk I would like
to also have some nuts and I like the
walnuts to come from California
sometimes those ones that are already
chopped up and they sell in little bags
Tuesday LT teams and will make you can
spoil your thing I always like to have
lemons and oranges because you often use
them in vanilla and some chocolate as
well do you have any tips for first-time
bakers you know so we can avoid a horror
story I think there’s a couple of things
that are really important and one is of
course you’ve mentioned dolly the
freshness of your ingredients and that
the second thing is to measure
accurately what you do is to measure
things like flour and granulated sugar
is to take your dry measuring cups and
hold them over your bag of flour and you
spoon the flour in and then you sweep it
off with a knife that way you’re going
to get the same amount of flour every
time do you have any horror stories from
when you started out I tend to be trying
to do too many things at once so I have
burned more than my share of cookies one
of the reasons why I suggest that people
use the center of the oven and do one
baking sheet at a time is from my
experience because people want to be a
little bit speedier they put the cookie
sheets just above and below the middle
of the oven
and then you take them out halfway
through the baking time and I’ll go take
the pans and switch their location but I
find it out for me I have to really
focus and you can’t take any phone calls
and that kind of stuff so what’s one of
your favorite recipes in this book there
was one recipe that I really wanted to
include in the book and it was called
the Queen Elizabeth cake now it’s not
because my name is Elizabeth but this
particular cake what everybody loves
about it is it when it comes out of the
oven you put a mixture of butter sugar
and coconut on the top put it on to the
boiler it’s like having candy on your
cake thank you very much it’s been my
pleasure thank you very much keep baking
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