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I use lots of nuts in my cooking and baking, and I would get upset when I ran out at a crucial time. Now I buy large bags of walnuts, pecans and other nuts from wholesale stores, pour them into freezer bags, label them and store them in the freezer. When fixing a recipe, I just pour out the amount of nuts called for and put the rest back in the freezer. —Doris Russell, Fallston, Maryland
Extra egg whites and yolks can be frozen for use in another recipe. Freeze egg whites in ice…
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Cookies can be wrapped in plastic wrap, stacked in an airtight container and sealed for 1 to 3…
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