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 save time, arrange cookie dough on sheets of parchment paper while another batch is baking.…
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To butter many slices of bread quickly and evenly, heat the butter until soft, then “paint” it…
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