“In the 1940s, my mother and aunt baked wedding cakes and used a trick to make those cakes, plus sugar cookies and frostings, more tasty,” recalls Drusilla L. of Cambridge, Illinois. “They stirred in the amount of vanilla called for in the recipe, then a smaller amount of lemon extract and a dash of almond extract. Yum!”
“My secret to a great gelatin salad is to substitute canned fruit juices for water,” reports…
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“I know everyone has a different recipe for stuffing, but when I make it for the holidays, I…
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