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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
I discovered this trick when making recipes that call for thawing frozen peas before using them.…
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When a recipe instructs me to flatten cookie dough with a sugar-dipped glass, I put the sugar…
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