If chilled ice-box cookie dough shatters when cut with long sharp knife, let stand at room temperature for 1/2 hour to soften very slightly, before slicing.
When rolling cookie dough, if you use powdered sugar instead of flour on your board it will make them slightly sweeter but they will not get as tough as they sometimes do when rolled on a floured board.
Slices of apple or orange in cookie jar will help mellow and moisten cookies but change fruit frequently.
For those with small families who hate to bake big cakes, bake and ice the cake completely. After the icing sets, cut the cake in pieces and lay on paper plates. Cover and freeze them. Later thaw individually.
If you take a boxed cake and add 1/4 cup cooking oil, it will be like the one your grandmother used to make. Do not use any more as the cake will be so tender it will fall apart.
(From Heloise’s Hints)
To sour sweet cream, measure 1 Tbsp vinegar or lemon juice into measuring cup and fill it with sweet cream.
If you want a cake to stay fresh longer, cut the cake in half and cut the first slices from the center of the cake. Then push the two halves together and the cake doesn’t get dry on the cut sides.
Almost any dough can be refrigerated except plain bread dough. Those made with at least 1/4 cup sugar and milk with keep about 3 days; doughs made with water keep about days.
Grind up leftover meats, bind with gravy, and use to stuff undercooked oversized macaroni for an hors d’oeuvre. Add a cheese sauce and bake till hot and bubbly for main dish.
- 1 1/4 cup shortening
- 1/4 cup salad oil
- 1/4 cup flour
Mix together and store in airtight container. Use to grease cake pans.