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
When making lattice-top pies, I use a pizza cutter to cut the dough into nice even strips.…
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I often freeze fresh corn. I used to cut the kernels off the cob with a paring knife. A couple…
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