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When you’re making salmon cakes, applesauce is a pleasant substitution for the egg. The cakes must be turned carefully, but they taste great and stay moist in the center. —Maggie G., Atlantic Beach, Florida
I enjoy trying different spices in my baking. Instead of using a teaspoon of cinnamon in my…
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From her kitchen in Fort Wayne, Indiana, Joan P. notes, “Father always drizzled a little maple…
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