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When melting chocolate chips for decorating, seal them in a zipper sandwich bag and put it in a pan of hot water. After a few minutes, knead the bag to smooth the chocolate, then cut a small hole in a corner of the bag to pipe out the chocolate. Let leftovers in the bag cool, then crumble over ice cream. —Diana K., Oroville, California
A French soured cream that is thicker and less sour than American sour cream. Creme fraiche is…
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The two different types of yeast can be substituted for each other in recipes, but remember:…
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