“Instead of using a cup of corn syrup in my pecan pie, as the recipe indicates, I use 1/4 cup corn syrup and 3/4 cup maple syrup,” says Marsha Hiebert of Kitchener, Ontario. “It adds a wonderful maple flavor and doesn’t seem so sweet.”
To make a great taco filling that won’t fall out of the shells, add 1/3 cup of quick-cooking…
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“My blueberry pie is always a big hit,” Alyce Smith writes from Toledo, Ohio. “I cut down the…
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