Freezing yeast is not advised

Dear Heloise: Can you freeze yeast? Thanks so much. Pat K., via e-mail

According to a leading manufacturer, freezing yeast is not recommended. Since yeast loses its effectiveness over time (which results in longer rising times), you should use it by the expiration date.

Unopened yeast can be stored in a cupboard, pantry or even the fridge in an airtight container. Oxygen, heat and humidity all affect yeast, so a cool, dry place is the rule of thumb.

With Thanksgiving just around the corner, we all may be using more yeast for baking biscuits, pies and other goodies. Heloise

P.S.: It’s probably best to buy only enough yeast for your baking needs and not stock up.

Dear Heloise: I read a method of measuring peanut butter, and I wanted to share how I do this. This works for peanut butter or shortening. I use a large, glass liquid measuring cup, and fill it with cold water to the 1-cup mark, then drop spoonfuls of shortening or peanut butter until the proper volume of water is displaced. For example, if I need 1 cup of shortening, I add enough shortening so that the water in the measuring cup reaches 2 cups. Larry, Linden, N.J.

Here’s another hint for measuring sticky ingredients from Jeff in Alabama. He says: “When I measured molasses with a measuring cup, I always had to run my finger or a spatula inside the cup to get all the molasses out, since it’s so thick and sticky.”

One day, I measured some oil into a cup and poured it into a mixing bowl. Since I wanted some molasses in the same bowl, I measured the molasses after the oil without washing the cup. I found out that all the molasses easily slid out of the cup, thanks to the oil that coated it. Since then, I found that coating the inside of the measuring cup or spoon with cooking spray accomplishes the same thing. It makes things easier, less messy and more accurate.” Heloise

Dear Heloise: For a household with only two people, here’s what I do to save a penny and go green with pieces of meat. I wrap each piece in a wax bag that cereal comes in. The bags are large enough to store a lot. I tape it closed, mark on the tape the contents, and put it in a freezer bag. The wax paper is easy to separate when frozen. Use more, waste less. Pat Thomas, Blytheville, Ark.

Dear Heloise: For meatloaf and other recipes using eggs, I first break the eggs in a 2-cup glass measuring cup and pre-beat them. When I add the eggs to the other ingredients, I spoon up a portion of the meat mixture and use it to swipe out the cup and get all the egg out. This also works for other things you first have in a cup, so you don’t waste money. Shirley Hill, Bogalusa, La.

SBlt Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.

King Features Syndicate