Break a cake into pieces and layer it with softened ice cream in a loaf pan, freeze and slice. Try coffee-flavored liqueur over chocolate ice cream and angel food cake, or perhaps orange liqueur over vanilla ice cream and lemon cake. Lorraine B., RoanokeDear Heloise: Did you know you can freeze buttermilk? I freeze buttermilk in muffin tins (each mold holds about ¼ cup). When I need buttermilk for one of my recipes, I just take out the needed amount.

Source: Washington Post November 06, 2019 05:03 UTC