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I often use applesauce to replace oil when baking. But once the jar of applesauce is opened, it spoils before we can finish it. So now I keep several lunch-size snack packs on hand for baking, and there’s never any waste. (Sometimes I use various applesauce blends to liven up the taste of breads and cookies.) —Alison Woodward Cremet, Rouen, France
I use my spring-release ice cream scoop for shortening and peanut butter. It eliminates the need…
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No-stick Molasses. When a recipe calls for molasses and oil, I measure the oil first and pour it…
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