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When I make a big batch of caramel corn, I cook the syrup in a large nonstick kettle. I add the popped corn to the syrup and stir with a plastic spoon until well coated. I pour the mixture into a buttered pan to cool. The popcorn absorbs the syrup and the kettle comes out almost clean. It saves time and syrup. —Christine Janda, Wilber, Nebraska
I was tired of icing running down the sides of a cake and pooling on the plate, until I tried…
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When you’re baking big batches of homemade biscuits for a family reunion or fund-raising…
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