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When I take a stick of butter out of its carton, I cut slits completely through the butter and its wrapping at each tablespoon mark. When a recipe calls for butter, I just break off the number of tablespoons needed and remove the wrapping. It’s fast, and I don’t have to dirty a knife every time I measure butter. —Laura Dotson, Coatsburg, Illinois
When making kneaded biscuits, I prepare and bake them on a round pizza pan. I’m able to knead,…
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Don’t cut open a whole lemon for just a little juice. Simply insert the tines of a fork…
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