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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
Once a loaf of white bread is down to the last few slices, I cube the bread, put it in a freezer…
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When I don't have time to make icing from scratch, I blend a half can of chocolate frosting with…
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