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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
For a tasty breakfast, add a spoonful of all-fruit preserves to hot oatmeal instead of sugar,…
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Whether you’re stirring up a batch of from-scratch cookies or making a packaged cake mix, eggs…
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