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For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water.
When a recipe calls for juice from a fresh lemon, you can use either fresh, frozen or bottled…
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I’m always looking to save fat and calories where I can. I discovered that I can replace butter…
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