To ensure that her cakes turn out light and fluffy, Patty Steiner relies on a trick she says always works. “I substitute club soda for the water that’s called for on a cake mix package,” writes the Mead, Washington baker. “This also works with homemade biscuits and pizza crust.”
“I like to add browned and crumbled Italian sausage to my baked beans along with some brown…
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“To make my sugar cookies extra special, I sprinkle them with cherry gelatin before baking. They…
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