Whenever I am baking, I take the margarine or butter wrapper, fold it, and put into a plastic Ziploc bag then into my freezer. That way I always have buttered paper on hand to grease my pans with.
By Deborah from Kamloops, BC
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I always reuse the paper that my butter or margarine is wrapped in to butter any pans I will use in my baking recipes. You can even fold them in half and leave them in the refridge after you take the margarine out and if you don't need them for that recipe.
If you use stick butter, don't bother wiping out the bit of butter left on the paper. Just fold it in 4 and stash it in your freezer.
Save the paper wraps around the individual margarine/butter sticks in a plastic baggie and store it by my butter dish in the refridge.
I make a lot of pancakes at once, to save time in the mornings. I usually cut squares of wax paper to put in between them. While I was unwrapping butter, to use on pancakes, it came to me.
If you bake yeast breads and dinner rolls, often the recipe will call for a final brush of butter across the surface after taking them from the oven. I save my stick butter wrappers for not only coating baking pans for casseroles, but also for running over the finished, hot yeast bread or rolls.
I have found that I can use my butter/margarine wrappers to grease a baking pan or skillet or butter a warm loaf of bread fresh out of the oven.
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I save my empty butter stick wrappers in a zip lock bag in the freezer. They usually have just enough to grease a cake pan with.
Save the wrappers from your bar butter or margarine after you have used up the bar and store them in a baggie in the freezer.
Save your wrappers for stick butter. The next time you need to grease a pan before baking, open it up and spread it butter side down over the whole dish.
