I make zucchini bread and other quick breads every week for snacks and lunches. To save time, I pre-measure four batches of salt, baking powder, baking soda and cinnamon and store them in small containers. When I make a loaf, all I need to do is grab a pre-measured mix and add the remaining ingredients. —Kathy S., Huntingtown, Maryland
Frozen bread dough is quite a time-saver for busy cooks. If you take it out of the freezer at…
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Most pie recipes instruct you to cover the edges of the crust with aluminum foil when they begin…
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