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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
When I cut a fresh lemon in half on an angle instead of straight up and down, it seems easier to…
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To measure out the correct amounts of foods listed in a recipe or on a diet plan, I use a food…
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