Here are three of my favorite tips around the home:
If your brown sugar hardens up or get big hard lumps in it before you can use it up, stick a single slice of bread in the container and close it up. In 12 -24 hours your brown sugar will be fresh as if you just bought it.
I bake a lot of homemade cookies and at times I can’t put my hands on a truly airtight container to store them in so I treat those cookies just like my brown sugar. Stick a fresh slice of bread in the cookie tin on top of the cookies for a few hours and those cookies will be as fresh as they were when you first baked them.
Like I’ve said before I love to bake and one of my favorite baked goods is a lemon meringue pie. My oven is not exactly right and there are times that the outer edge of my pie crusts gets over done. To remedy this I keep a long piece of foil by my baking tins. I tear it off the roll about 30-36″ long, fold it in half until I have a long strip about 3 inches wide and I wrap it around the pie crust when the crust is golden so it won’t burn. Make sense?? The next time I make pies I’ll take a photo of the results. This strip of foil can be used over and over again.
More of my tips to come!