“I use maple syrup to season grapefruit, and cooked and drained carrots or squash. Best of all, I warm the syrup and drizzle it on ice cream or yogurt,” offers Emily Packard of Essex Junction, Vermont.
Helen A. of Walden, Vermont suggests pouring a cup of black coffee over a lamb roast or lamb for…
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To mellow her rhubarb sauce, Mary M. of Mountain View, Arkansas adds some chopped Granny Smith…
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