Dear Heloise: My mom has two different recipes for PUMPKIN ROLL. One of the recipes calls for 1 teaspoon baking soda, and the other calls for 1 teaspoon baking powder. What is the difference? -- Julie P., via e-mail

There definitely is a big, big difference! Both are used in baking to help dough rise or expand, but they do it differently and CANNOT be substituted for each other.

Baking soda is made of pure, 100 percent sodium bicarbonate. When mixed with an acid (for example, cream of tartar) and some moisture, it causes a reaction that makes little bubbles, which helps the dough get puffy and light.

Baking powder is baking soda with one or more acidic ingredients included. Just by adding a liquid, the reaction occurs. It usually is added to a recipe where there is no acidic ingredient.

Hope this helps, and happy baking! -- Heloise



P.O. Box 795000

San Antonio, TX 78279-5000

Fax: 210-HELOISE



Dear Heloise: I’m writing to share a hint for serving messy burritos to children. I hate food items like these (my kids are 6 and 2 years old). Inevitably, the “inside” of the burrito always ends up on their plates after the first bite or two. One night, I even held the bottom of my daughter’s burrito closed for her while she was eating. What a pain.

Since then, I’ve discovered a solution: chip clips! When I served burritos, I used a clean chip clip to clamp the bottom of the burrito shut, preventing the insides from falling out. It worked like a charm and definitely will be a trick I use again in the future. -- Allison W. in Milwaukee


Dear Heloise: A reader wrote about how to pre-warm a coffee cup to keep the coffee hotter (Heloise here: The reader poured hot coffee into a cold cup, then back into the coffeepot before refilling the cup with coffee to drink). Another hint is to put your empty cup in the microwave for 20-25 seconds before pouring coffee, tea or soup into it. So easy and effective. -- Lotte in Arkansas

We tested this at Heloise Central, and indeed, it warms the cup. Just be sure the cup is microwave-safe. -- Heloise


Dear Heloise: When chips get small and crumbly, I crush and store them in a plastic bag in the freezer. I just keep adding to the bag. When I make a casserole such as tuna noodle or macaroni, I have my topping ready and don’t waste any chips. -- Dianne R., Lakeland, Fla.


Dear Heloise: I often bake and buy pies. I always keep the pie tins after finishing the pies. They are great to use when going to a potluck dinner or making something for neighbors and friends to eat. Since they come with the pies anyway, I have quite the collection, and I don’t mind telling people to just keep them when the food is gone. -- Mary M. in Indiana

Send a hint to Heloise, P.O. Box 795000, San Antonio, Tex. 78279-5000, fax it to 210-HELOISE or e-mail it to Please include your city and state.

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