I just finished doing most of my Christmas baking and thought, while they are still fresh in my mind, I'd pass along a few hints for making things a little easier. First thing I do is full the sink with hot soapy water. Then I pull out all my ingredients and place them on my left on the counter. After I've measured out the ingredient, I put it away. This not only helps with the clean-up, but lets me know if I'm missed putting something in the recipe. I use the liner from a cereal box to sift my flour on. This is study and keeps practically forever. When finished, I fold it up and store it in my sifter. I don't wash my measuring utentials unless I've used them for something wet. I just knock them on the side of the bowl and put them away. When I use something that needs washing, I just dump in right in my soapy water in the sink. By the time I'm ready to wash up most things have already soaked clean. When baking I always make sure the oven is up to temp, but do turn the oven off 5 or 10 minutes and the end. Spills wipe up better when they're still fresh. I purchase my flour in 25 lb. bags. When I get it home, I divvie it up into five gallon zip lok bags. I mark on the bags "1 of 5", "2 of 5", etc. and stack them in the freezer in order. By the time I'm down to "4 of 5", I know it's time to purchase more flour. One 24 oz. container of corn meal will make six batches of corn muffins (see my post under "Frugal things done". While I was waiting for my baking to be done, I made up six batches of corn muffin mix, stored them in a zip-lok bag and stashed them in the freezer. I do this pre-mixing thing with lots of things I bake like brownies, pancake mix, coffee cakes, etc. When I need a mix, it's ready in the freezer and I don't have to pull out the sifter, measuring tools, etc. My house smells so nice and cinammony and the kitchen is warm from the stove. It's a good thing!