There’s been a lot of talk at my house about kitchen gadgets that do double duty, especially since I have made whipped cream for the first time – in my coffeemaker! I have a French press that I rarely use, until now. Add heavy whipping cream and a bit of sugar to the pot, and use the screen to whip the cream by rapidly bringing it up and down. Magic!- “I love to eat pancakes, but I don’t have time to make them every morning. I make a very large batch on Sundays and reheat them through the week. In order to re-create that fresh from the pan crisp (which you don’t get if you microwave them), I use my toaster.” – P.E. in Ohio
- “I have an extra coffeepot, which I brew a pot of hot water in. I use the water for both tea and instant oatmeal packets in the morning.” – M.S. in Nevada
- Ice-cube trays can be handy for freezing portions of foods. Try freezing individual servings of baby food. Or clean and snip fresh herbs from your garden. Fill the ice-cube tray with tablespoons of olive oil and tuck the herb snippings into the oil. Then freeze. Whatever you freeze can be popped out and stored in a zipper-top bag for quick access.
- “Here’s my tip: Use a muffin pan to make big ice cubes for drinks.” – A.L. in Missouri
- Hashbrowns can be made on a waffle iron. Coat liberally with canola oil or butter-flavored nonstick spray, and add shredded potatoes and finely diced onion. Allow the iron to cook the potatoes to your desired level of crispness, and flip out both sides onto a plate. They will be both crisp and soft!
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