When I take a stick of butter out of its carton, I cut slits completely through the butter and its wrapping at each tablespoon mark. When a recipe calls for butter, I just break off the number of tablespoons needed and remove the wrapping. It’s fast, and I don’t have to dirty a knife every time I measure butter. —Laura Dotson, Coatsburg, Illinois
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Apr 24th, 2012. Comment. 
I have a simple way to measure solid vegetable shortening and peanut butter. I found this method in a cookbook years ago: If you want to measure 1/2 cup shortening, fill a measuring cup with 1/2 cup cold water. Then add enough shortening to raise the water level to the 1-cup measure, making sure the shortening is completely immersed. Pour off all of the water. Likewise, if you’re measuring 1/4 cup of shortening, use 3/4 cup of water, etc. —S.W., Mosinee, Wisconsin
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Mar 25th, 2012. Comment.
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
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Jan 27th, 2012. Comment.
Press shortening into a dry measuring cup with a spatula to make sure it is solidly packed without air pockets. With a metal spatula or flat side of a knife, level with the rim. Shortenings come in sticks and may be measured like butter.
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Jan 10th, 2012. Comment.
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
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Jun 2nd, 2011. Comment.
