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To crush strawberries for a recipe, and still have some pulp and juice, I remove the stems, place the berries in a big bowl and chop them with a pastry cutter. You can chop them as fine as you wish, and there’s little cleanup afterward. —Carrol M., Newcastle, Washington
I think measuring dry ingredients is the most time-consuming chore when baking a cake from…
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Pat Reis has a simple way to stretch a can of frosting. From Early, Iowa, she pens, “I combine a…
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