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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 keep a separate cutting board for making breads, cookies and other bakery goods. To keep it…
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After the holidays, I buy Christmas candy (red and green M&M’s, foil-wrapped kisses, etc.) at…
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