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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
Preparing angel food cake from a boxed mixed as a light dessert? Dress it up after stirring…
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To make baked apples, I wash, core and place them in a baking dish. Then I pour some red-hot…
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