Greased and floured
Just so you know, in my experience, when “buttering and flouring” it makes no difference whether you grease the baking dish with butter or the easy-to-use spray oil. I spray. Always. The flour sticks to it as well as it does to butter and it’s about 500 times easier to deal with.
Note: According to Nigella, you can use the paper wrapping from a stick of butter to grease a dish. OK, but that means you have to save the wrapper then remember that you have it. Too complicated for me. Given my habitual state of semi-lubrication, there is no way I’d remember I even had a stash of greasy butter wrappers in the first place, let alone where I stored them. Unless of course it was under one of the vodka bottles in the freezer. But if it works for you, have at it.
Posted on September 26, 2011, in Baking, The easy way. Bookmark the permalink. 1 Comment.
love it ….how about doing the easy whoopie pies? especially with peanut butter frosting….very easy