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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
I use my spring-release ice cream scoop for shortening and peanut butter. It eliminates the need…
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To keep my hands clean when mixing meat loaf, I keep inexpensive plastic gloves on hand. They’re…
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