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To avoid wasting sour cream, I always serve it with a knife rather than a spoon. This way, you can easily scrape the knife off on the edge of the container or serving dish and continue to use every last bit. —Cait J., Milaca, Minnesota
Once a loaf of white bread is down to the last few slices, I cube the bread, put it in a freezer…
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No-stick Molasses. When a recipe calls for molasses and oil, I measure the oil first and pour it…
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