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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
Leftover pan juices from roast chicken or beef add great flavor to soups and potpies. Here’s an…
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Angel food cake is a great fat-free treat, but it’s difficult to slice since it squashes easily…
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