“When I make fudge,” says Audrey B. of Brownsburg, Indiana, “I put in a couple tablespoons of quick-cooking oats as soon as I take it off the stove. It helps balance the sweetness and gives it a nutty taste.”
“When making deviled eggs for a family get-together, I realized I didn’t have any mustard, so I…
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“When baking a pie using canned cherries, I stirred in a couple teaspoons of unsweetened cherry…
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