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I like to dress up coffee cake and serve it as dessert with ice cream and a drizzle of caramel or hot fudge ice cream topping. I use caramel topping on my apple and peach strudels and chocolate topping on my strudels with berries. —Candy Gruman, Tucson, Arizona
“Every summer, I grate zucchini and freeze it for use in quick breads later,” notes Helen S. of…
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To ensure that her cakes turn out light and fluffy, Patty Steiner relies on a trick she says…
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