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“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!”
“I add some crushed pineapple to any recipe calling for rhubarb, usually substituting a cup of…
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A little brown sugar cuts some of the tartness in Nancy C.’s sauerkraut, confirms this…
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