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BlendingthePastwiththePresent SpringIANWorkshop March24th,2011 RaccoonRiverNatureLodge, PolkCounty Wednesday,March2,2011 PREWORKSHOPActivities 1. ReclaimYourHolidaysSusanSalterbergandCaroleYates,
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In a separate bowl, cream together the butter and sugar until light and fluffy. This can be done using an electric mixer or a whisk. Adding in the sugar gradually helps incorporate air into the mixture, resulting in a lighter texture.
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Beat in the eggs one by one, ensuring each one is fully incorporated before adding the next. This helps create a smooth batter and prevents any curdling.
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Gradually add the dry ingredients to the creamed mixture, alternating with any additional liquids, such as milk or extracts. This should be done in several additions, beginning and ending with the dry ingredients. Mixing at a low speed helps prevent overmixing, which can lead to a dense texture.
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Once all the ingredients are combined, fold in any additional mix-ins, such as chocolate chips or nuts. This adds flavor and texture to the blending past.
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Preheat the oven to the desired temperature specified in the recipe. In the meantime, prepare the baking pan by greasing it or lining it with parchment paper, if necessary.
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Transfer the blending past batter into the prepared baking pan, smoothing the top with a spatula to ensure even baking.
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Place the pan in the preheated oven and bake for the recommended time, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on the type and size of the blending past, so it's essential to follow the recipe instructions.
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Blending past with form refers to combining historical data with a current form.
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