My pantry is intimidating. An organized mess. Chaotic to the untrained eye (Lance). But to me ... I know were everything is and typically have a good idea of what's inside.
BrownEyed Baker recently posted a series about Baking Pantry/Ingredient basics. Here's the list of things for a "beginning" baker.
In the Refrigerator:
♦ Unsalted butter. If you only have regular, salted butter available, you can use that but omit any salt called for in the recipe.
♦ Whole milk.
♦ Sour cream
♦ Cream cheese
In the Pantry:
♦ Non-stick spray with flour
♦ All-purpose flour. Do not buy self-rising flour.
♦ Cake flour
♦ Granulated (regular white) sugar
♦ Light brown sugar
♦ Powdered (confectioner’s) sugar
♦ Baking powder
♦ Baking soda
♦ Table salt
♦ Cocoa powder, unsweetened (a regular can of Hershey’s will work!)
♦ Vegetable (or canola) oil
♦ Vegetable shortening (i.e. Crisco)
♦ Corn syrup
♦ Maple syrup (the real deal, not Log Cabin)
♦ Peanut butter
♦ Graham crackers
♦ Vanilla extract
♦ Almond extract
♦ Cream of tartar
♦ Ground cinnamon
♦ Ground ginger
♦ Ground cloves
♦ Ground nutmeg
♦ Chocolate chips
♦ Unsweetened chocolate
♦ Old-fashioned rolled oats
♦ Assorted nuts (walnuts, almonds and pecans are used most often)
♦ Shredded coconut
♦ Raisins and other dried fruit (cranberries, apricots, figs, etc.)
♦ Food coloring (liquid and gel paste) for coloring icing or cookies
♦ Sprinkles, nonpareils, and candies for decorating cookies and cupcakes
I want the world to please note that I own every single item on this list. No joke. My fridge and tiny pantry can prove this.