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We like streusel-topped pies, so I devised a quick way to have the streusel ready whenever I’m baking. After cutting away the extra dough from a pie’s bottom crust, I take the leftover pieces of dough and use a pastry blender to cut in sugar and flour until the mixture is crumbly. I store this in the freezer to use the next time I need streusel topping. —Marla Bates, Bagley, Iowa
I make a big batch of homemade mashed potatoes and freeze individual servings in muffin cups.…
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Nothing beats egg, sausage and cheese on an English muffin in the morning. But since my husband…
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