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Frozen Zest

I grate the rind from oranges, lemons and limes before I use them. Then I either freeze or dry the rind, so I have zest on hand when I need it. —Rebecca Baird, Salt Lake City, Utah

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Fruited Frosting

When making frosting for cookies from confectioners' sugar, I use seedless jam for color and flavor instead of food coloring. It's easy, quick and natural. —Doris Harrar, Stillman Valley,…

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Fruity Glaze

For a quick, inexpensive and tasty glaze, I mix 3/4 cup ketchup with a small jar of baby food fruit and brown sugar. It gives foods a wonderfully fruity boost. —Jodi Anthoney, Dubuque,…

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Fudge Pieces

Cutting fudge can be difficult. Try using a pizza cutter to get nice even pieces. —Ruth Hime, Houston, Texas

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Fudgy Bananas

When making fudge, scrape the saucepan clean with chunks of banana for a fast treat. Yum! —Elizabeth Green, Las Vegas, Nevada

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Garbage Bowl

When cooking or baking, I often grab an extra dishwasher-safe bowl and set it on the counter within easy reach. I use it as my garbage bowl to throw eggs shells, wrappers and other messy items.…

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Garden Fresh Green Beans

I use my lettuce spinner to remove moisture from my garden-fresh green beans when I wash and prepare them for the freezer. It removes most of the moisture without all the work. —Bernie…

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Garlic Peeler

I’ve discovered another use for those handy rubber jar openers. Place a clove of garlic on the jar opener and wrap it around the garlic, then roll. It peels the garlic in a jiffy. —Bobbie…

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Getting Butter to Room Temperature

Waiting for butter to come to room temperature is like waiting for water to boil. To soften 1/2 cup cold butter quickly, place an unwrapped stick on a microwave-safe plate. In an 1,100-watt…

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Grated Gingerroot

Fresh gingerroot is easy to peel and grate once it’s frozen. —Genevieve Dollar, Everett, Washington

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