Cream butter or margarine and sugar for 15-20 minutes. Then add eggs, one at a time, beating well after each addition. The batter should feel smooth and sugar dissolved completely. Then fold in flour by hand and not with electric beater.

When using the muffin or the quick mix method, combine all of the wet ingredients in one bowl and the dry ingredients into another. Then combine both but mix just enough to blend the two together. Don’t over mix.

Recipes using Bisquick or biscuit mix requires little handling of the batter. Batter will be lumpy and don’t smooth out the lumps.

Egg yolk should be beaten 15-20 minutes to get it lemon colored and thick. Egg whites should be beaten until frothy and cream of tartar added. Egg whites should be also beaten 15-20 minutes until balls form around the beater. Eggs should also be left out overnight before using - at room temperature for greater volume for sponge cake.

Batter should be spread towards the corners and sides so that it will rise evenly. Bake also in the middle of the oven. Invest in an oven thermometer to insure accurate temperature. Oven doors should not be open at all until the last 5 minutes of baking.

For crispier cookies, bake drop, bar and rolled cookies in a 275 degree oven and bake until golden. Lower the temperature for slow baking even if the recipe calls for higher temperature.

To have a moist cake, cool cake on tin foil lined plate and cover cake with tin foil so that moisture from steam goes back in the cake.