I keep a chopstick in my flour and sugar canisters and use it to quickly level off the ingredient in a measuring cup with no mess.
—Tina H., Hickory, Pennsylvania
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Because I bake often, I keep one set of metal measuring cups in my flour canister and a second set in my sugar canister. This saves me time searching for them, and they needn’t be washed each time. I keep a third set for less-used dry ingredients in the cupboard. —Roberta P., Ottumwa, Iowa
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Combine flour and milk in a heavy saucepan until smooth. Cook, stirring constantly, until thickened. Chill thoroughly, about 1 hour.
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When a recipe calls for dusting the pan with flour and the batter is chocolate, I “flour” with baking cocoa instead. The cocoa enhances the chocolate flavor and eliminates the white flour dust! —Sarah H., Conroe, Texas
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While baking cookies one day, I was short on flour. So I whirred dry oatmeal in the blender until it was a powder consistency to extend my dry ingredients. It saved the day! —Marie Cling, Tempe, Arizona
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