“Maple flavoring added to my zucchini bread batter makes wonderful mellow loaves,” reveals Mildred C. of Morristown, New Jersey.
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“When I make scalloped potatoes, I toss in sliced carrots,” comments Charlotte C. of Norwalk, Connecticut. “They add color and nutrition.”
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Helen H. of Shorewood, Wisconsin finds that an additional 1/4 teaspoon of vanilla in any cookie dough (more for larger recipes) greatly enhances the flavor.
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A pinch of ground allspice gives Vaunda B.’s favorite Thousand Island dressing extra zest. “It’s a super salad topper,” she writes from American Fork, Utah.
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From Wisconsin Rapids, Wisconsin, Marjorie E. reports, “Allspice goes well with beef. I sprinkle it on beef roast and hamburger patties.”
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“I grind almonds in the blender until they’re the consistency of coarse cornmeal and use them to coat pork chops, chicken or even hamburger patties. The nuts add excellent flavor,” explains Betty…
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“Whenever I make anything butterscotch, I replace the vanilla with almond extract,” shares Dana W. of Ladysmith, Wisconsin. “It really enhances the flavor.”
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A sprinkling of aniseed is the key to mouth-watering rhubarb pie and sauce at the home of Kathryn L. in Port Clinton, Ohio.
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Field editor Flo B. of Gage, Oklahoma informs, “I stir tartar sauce instead of mayonnaise into my cold pea salad. Everyone likes the distinctive taste of this side dish.”
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“When making apple pie, I add 1/4 teaspoon grated lemon peel and 1/4 teaspoon orange peel to the filling,” says Patti Mapes of Bedford, Indiana. “The citrus flavor really complements the…
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