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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
When preparing lasagna, substitute eggplant slices for the lasagna noodles. (I slice the…
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A melonballer is the perfect tool for removing the core from pear halves. Mary M., Brantford,…
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