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I’m frequently called upon to provide dumplings for the chicken-and-dumpling dinners at church. I make my dough in large quantities, separate it into single batches and freeze it until I need it. Then I pull out enough for one batch, thaw and roll. That’s so much easier than making dough from scratch each time. —Louise C., Tuscaloosa, Alabama
Making lots of cupcakes for a school function? To speed the process and cut down on the mess, I…
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Speed up production at your organization's next pancake breakfast by using a meat baster to…
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