How-to's

Pretty Poinsettia Display

Snip off several stems from the poinsettia plants and place inside some water-filled bases or bottles. You can help stabilize the stems by adding floral stones to the vase.

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Pretzel Log Cabin

To Assemble Roof: Placed two graham crackers on waxed paper. Cut a small hole in the bottom corner of a pastry bag; insert #10 dot tip if desired (or pipe directly from bag). Fill back two-thirds…

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protect your table with felt

The bottoms of natural stone and ceramic tiles can be rough and may scratch your table. To protect your table's surface, cut craft felt the same size as each tile. Following the manufacturer's…

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Protecting Pastry Edges from Overbrowning

The edges of a pie pastry often brown before the rest of the pie is thoroughly baked. To protect the edges, fold a 12-in. piece of foil in quarters. Place the folded corner toward you. Measure…

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purple people-eater cupcake

Roll out each fruit chew into a 3-in. length. Cut into a long tongue with a rounded end. Press the back of a knife down the middle of the fruit chew to make the crease in the center of the…

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Quick Chocolate Curls

Adding a pretty chocolate garnish to any dessert is a cinch. Use a vegetable peeler to "peel" curls from a solid block of chocolate. To keep the strips intact, allow them to fall gently onto a…

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Rapid Mixing Method for Yeast Breads

In a mixing bowl, combine flour (about 2 cups), sugar, active dry or quick-rise yeast, salt and any seasonings.

In a saucepan, heat liquid ingredients (water, milk, honey, molasses and…

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Raspberry Almond Strips

Roll into a 13-1/2-in. x 2-in. rectangle on an ungreased baking sheet. Using the end of a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of rectangle. Bake at…

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Reading a Candy Thermometer

For accurate temperature readings, it's important that you have the candy thermometer attached to the side of the saucepan.

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Reading Meat Labels

Meat labels give you a variety of information. The label states the type of meat (beef, pork, veal or lamb), the wholesale cut (loin, rib, shoulder, leg, etc.) and the retail cut (steak, chops,…

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