B is for...
- Breadcrumbs - If you have bread, bagels, rolls or english muffins that you know you won't use before they go stale or moldy, throw them in a bag in the freezer. When you have time, take them out and grate (still frozen) over the large holes on a box grater. Return to the freezer. You'll be able to take out what you need and leave the rest for next time. Unlike meat, bread--and crumbs--can be refrozen. I even like to take some crumbs and mix in some grated parmesan cheese for quick use over italian dishes or for breading chicken.
- Bananas - If your bananas start to get a little spotty for your taste, just put them in the freezer. They'll turn black within a day, to be sure, but that's alright. They're good for future baking use in muffins and breads.
- Baker's Grease - For when a recipe calls for greasing and flouring your cake pans, keep a batch of baker's grease on hand in a jar in the refrigerator, made from equal parts canola oil, flour and shortening, beaten with a mixer until blended & fluffy. Paint it onto your baking pans with a basting brush for easy application.