Q: At this time of year I make a very special effort and serve my own huge freshly baked sticky buns. This means that I get up in the wee hours to let them rise before breakfast. Is there a way that I can make this easier?
A: Yes, you can simplify this time-consuming process. The final sticky bun rising can be done in the refrigerator overnight. Prepare the buns as you would for the final rising the night before and let them rise for about one hour. Place them in the refrigerator (in their baking pan) and loosely cover with greased plastic wrap. They will continue to rise, but very, very slowly. In the morning pull them out of the refrigerator to warm while you heat the oven and let them sit until they appear to have risen enough (this should only be about 30 minutes).
You may want to experiment a bit since all recipes vary. Just remember that the dough will rise only slightly in the refrigerator.
Q: How is crystallized ginger made?
A: Crystallized ginger is made by first peeling and then slicing the fresh ginger root. The slices are then boiled in a sugar syrup. The ginger slices are then dried and coated with granulated sugar.
Q: I always seem to have a problem getting my chocolate wafer crumb pie crust to hold it's shape. What am I doing wrong?
A: Since I don't have your specific recipe, I will give some basic advice on the chocolate wafer crumb crust. Make sure that the recipe calls for enough fat so that the crumbs will form a rather firm ball if molded. Pat crust firmly in a pie plate and bake in a 300-degree oven for 15 minutes. Meanwhile, gently beat 1 egg white until frothy. After 15 minutes, remove crust from oven and brush with egg white. Bake 5 more minutes.
Let cool to room temperature to allow egg white glaze to set and seal before adding filling. You can add a baked style filling or a chilled variety.
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