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Instead of greasing and flouring the baking pans for cakes or breads, I coat them with low-fat shortening and a sprinkling of granulated sugar. The cake or bread is easily removed from the pan and has a slightly crisper, sweeter crust. This is especially nice with fruit breads. They don’t even need glaze or icing. Nettie K., Boise, Idaho
I am on a very low-salt diet and struggle when making some of the old recipes my husband likes.…
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I have a suggestion for lowering the fat content of peanut butter while increasing your soy…
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