Reuse Fat

Chicken fat used to be prized as a baking and cooking fat; beef fat is also good to use in many ways. When you roast a chicken or a piece of beef, let the pan liquid cool in the refrigerator, then skim off the fat. Clean it by simmering it in a skillet until all the water is gone, then strain and refrigerate. Try it the next time you need fat to cook with.

It costs to preheat the oven

Most things you bake don't really need a preheated oven. Save money and time by putting the food into a cold oven, then turning it on. Allow a little extra time, as the food cooks more slowly during the warming up period. (Not recommended for cookies or angel food cakes.)

Out of milk?

Any dairy or dairy like product can be used in baking. Non dairy coffee creamer, mixed with water (try one part creamer and 3 parts water), ice cream (thaw first and cut back on sugar), cream or half and half (add three times as much water as cream). Use potato water in bread instead of milk.

Save flour

When you finish kneading or rolling out dough, don't just clean up with a dishcloth. Instead, use a butter knife to scrape the remaining flour into a cup or bowl, then sift it back into your flour container and throw away only the scraps.