I cook bacon in the oven on a foil-lined baking sheet with sides. This eliminates having to clean a greasy stovetop. —Barbara Soule, Cazenovia, New York
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A tablespoon or two of tomato paste adds richness and color to many savory dishes. Here’s a tip for storing leftover tomato paste. Line a baking sheet with waxed paper. Mound the tomato paste in 1-tablespoon portions on the waxed paper. Freeze until firm, then transfer to a resealable freezer bag.
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Roll into a 13-1/2-in. x 2-in. rectangle on an ungreased baking sheet. Using the end of a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of rectangle. Bake at 350° for 5 minutes.
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Roll dough into a 15-in. x 10-in. rectangle. Brush with melted butter. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Fold roll in half with seams touching, making top half 1-1/2 in. longer than bottom half. Place on a greased baking sheet.
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Strawberry filling
3 cups sliced fresh strawberries
2 tablespoons Splenda No Calorie Sweetener, Granulated
2 teaspoons balsamic vinegar
Shortcakes
2½ cups reduced-fat biscuit mix
1/3 cup SplendaNo Calorie Sweetener, Granulated
1 cup plain fat-free yogurt
1½ teaspoons vanilla extract
Fat-free frozen whipped topping, thawed (optional)
Mint sprigs (optional)
Strawberry filling directions: Stir together strawberries, 2 tablespoons SplendaGranulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
Shortcake directions: Preheat oven to 425 degrees F.
1. Combine biscuit mix and 1/3 cup Splenda Granulated Sweetener in a large bowl.
2. Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
3. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a ½-inch thickness. Cut with a 2¼-inch round cutter, reusing dough scraps, if necessary. Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes. Serve warm with sliced strawberries. Garnish, if desired.
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