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I enjoy trying different spices in my baking. Instead of using a teaspoon of cinnamon in my peach cobbler, I substitute a teaspoon of aniseed or 1/4 teaspoon of ground nutmeg or ground cardamom. —Marie Rizzio, Interlochen, Michigan
“Every summer, I grate zucchini and freeze it for use in quick breads later,” notes Helen S. of…
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“When cooking a beef roast in the oven, I first cover the meat with a mixture of ketchup,…
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