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When making a crumb crust for a dessert, I reduce the amount of butter or margarine by one tablespoon and press the crunchy mixture into the pan. Then I spray the crust with nonstick cooking spray. This gives it an extra crispness without adding fat. Plus, I found it keeps the crust from getting soggy from the filling. Vera K., Foster City, California
Here is a great way to get rid of the extra fat from broth if you don’t have a fat separator.…
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I like to keep a supply of cooked crumbled bacon in the freezer. By sprinkling a little into…
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