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To freeze raspberries from our garden, I rinse them and pack them in a 4-pound ice cream pail. When it's time to make jelly, I empty the pail into the top of a steamer and let the berry juice drip until there is enough for the recipe. I strain the pulp to use for raspberry tarts. —Gisele Courcelles, Otterburne, Manitoba
To easily test if rising yeast dough has doubled in size, quickly press two fingers into the…
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Instant mashed potatoes taste almost as good as fresh if you replace some of the milk with…
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