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  • Judy Anne Wagner from Boone, North Carolina writes: Whenever I make cookie dough, I double the ingredients and bake only what I need at that time. I load the remaning mix into 7 oz paper cups, placing these cups into a ziplock bag to freeze for future baking. One 7 oz cup holds enough dough for about a dozen freshly baked cookies. One mixing mess to clean up, and freshly baked cookies whenever you want them!
    By FabulousFoods.com
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  • When making drop cookies, make a large batch, form into balls and freeze on cookie sheet. When frozen put into zip lock bags and store in freezer. Later, just remove amount needed from freezer, place on cookie sheets and bake while still frozen. This way you will always have a variety of cookies on hand.
    By FabulousFoods.com
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  • Make up two or three recipes of the dry ingredients for cakes, cookies, breads, etc. then labels them, and tucks in a copy of the recipe, and put them in the cupboard. This way you're only dealing with flour etc. that is messy to clean up once. When you're in a hurry its great to have everything ready.
    By FabulousFoods.com
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  • If you're on the go each morning, freeze muffins and reheat them in the AM for a quick sweet breakfast.
    By FabulousFoods.com
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  • I used my pizza cutter to cut my bar cookies and it does a nice job.
    By FabulousFoods.com
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