Ingredients

The right ingredients make the difference between a good baked item, or a great one. If poor quality ingredients or substitutes are used, the results can even be poor, despite following the recipe. In most cases, especially with our high tech busy lives, baking takes time. We want the results of our time to be well worth it. For that reason I strongly urge you to not only not make substitutions, but to use the finest quality of ingredients called for. The following is a listing and description of items generally called for, what you should stock your kitchen with, and sizes of certain items as in the case of eggs.

Milk Products:
My recipes call for Whole Milk. Not 2%, not skim, not powdered milk, not soy or other type, not even goat milk. Whole Milk. Unless you drink this yourself, however, only keep this on hand when you plan on baking something.
Carnation Condensed Milk (or other major brand). Keep 1 can on hand.
Carnation Evaporated Milk. Keep at least 2 or 3 cans on hand. Do not use other brands; I have experience bad results with others.
Heavy Whipping Cream. Only purchase when needed for a recipe.
Cream Cheese - Only use Philadelphia brand. I tried others with poor results. Only purchase as needed for a recipe.

Butter:
Use pure salted butter, unless the recipe specifically calls for unsalted butter, which is often used. Do not use margarine, not even for greasing pans as the margarine burns quicker, and gives an off taste. Do not use butter or margarine substitutes. Personally, especially for holiday baking, I like to use pure butter imported from Europe (these can be found in the grocery stores these days.) The European butter contains a higher fat content and gives superb results. However, it is pricey, so unless you want to go "all out" it is not necessary. Watch for sales at the grocery store and stock up as butter keeps for quite a while.

Eggs:
Unless otherwise stated, the size of egg to use is Large. The difference of the size of egg produces either less or more liquid, depending upon the size. Large is just the right amount of liquid for most recipes. It doesn't matter if you use regular, organic, white, or brown eggs. Brown eggs just come from a different breed of chicken; the taste is the same. Do not use egg beaters or other substitute. Most people keep 1 dozen on hand in the refrigerator.

Flour:
Any major or even store brand is good for All-Purpose Flour. Do not use self-rising or pre-sifted flour. Keep at least one 5-lb. bag on hand.
Cake Flour: Keep 1 box on hand.

Sugar/Syrups:
Pure Granulated Sugar - One 5-lb. bag
Pure Confectioner's Sugar - 1 bag
Light Brown Sugar - 1 bag
Karo light corn syrup - 1 bottle
Karo dark corn syrup - 1 bottle
Splenda - if you are baking for someone who is diabetic. This is the only sugar substitute I recommend for baking. Use the same amount as you would for granulated sugar. 1 box if you will be using Splenda.

Shortening:
I prefer Crisco Shortening, regular, in a can. I do not recommend the butter-flavored shortening as I feel it gives an "off" taste. I also do not recommend the "sticks" of shortening. Granted, they are convenient, but for reason the consistency is not quite the same. Keep at least 1 medium sized can on hand.

Oil:
Pure Vegetable Oil, any brand. Do not use olive oil, canola oil, sunflower Oil, etc. Keep one medium sized bottle on hand.

Salt:
Regular table salt, either Iodized or non-Iodized. Can also use sea salt if you prefer. However, do not use salt substitute or Kosher salt. One container of salt is probably already in your kitchen shelf for all of your cooking and seasoning needs.

Other Items to Keep On Hand for Baking:
Baking Powder - 1 box, any brand
Baking Soda - 2 boxes, any brand (one box is great kept in the refrigerator to absorb odors)
Minute Tapioca 1 box (used for thickening in some recipes, such as for Cherry Pie)
Graham Cracker Crumbs - one box, any brand
Pecans and or Walnuts, shelled and in either halves or pieces - 1 bag of each
Shredded Sweetened Coconut (use a major brand as store brands tend to be too dry)
Maraschino Cherries - 1 jar, kept in refrigerator. Great for quick decorating.
Raisins - 1 box, any brand
Food Coloring - 1 bottle of red food coloring, and 1 box of assorted colors of food coloring
Baker's Chocolate Squares - or other premium brand - 1 box of unsweetened squares, and 1 box of unsweetened squares.
Cocoa - 1 can
Chocolate Chips - 1 bag
Dried yeast packets (watch the expiration dates on these, and keep in the refrigerator)

Extracts:
I cannot stress enough the importance of using only PURE extracts. The imitation extracts are fake flavors and chemicals. Use high quality pure extracts as they use more natural flavor ingredients and less alcohol.
Vanilla Extract: I recommend pure vanilla extract made from vanilla beans from Madagascar. Has a superb flavor. Nielsen-Massey is one brand of this type, which can be found in specialty food stores. 1 large bottle. Yes, this stuff is expensive, but worth it, and keeps for quite a while.
Pure Almond Extract - 1 small bottle

Spices:
Again, use only good quality spices, and replace at least once a year, ideally every six months. One bottle of each of the following, any good brand:
Allspice
Cinnamon
Cream of Tartar
Ginger
Ground Cloves
Ground Nutmeg
Dried Lemon Peel
Dried Orange Peel

Nice to have:
Rum, either light or dark (Better to use the real stuff rather than the rum extract)
Sambuca or Anisette (Italian liquor used in some desserts)
Sprinkles, decorator icings, etc. for cake decorating
Additional flavors of pure extracts (there are many)
Cardamon
Poppy Seeds
Pastry fillings
Whipped Cream Stabilizer (these come in packets)

Next Week: Cheesecakes