“Instead of using a cup of corn syrup in my pecan pie, as the recipe indicates, I use 1/4 cup corn syrup and 3/4 cup maple syrup,” says Marsha Hiebert of Kitchener, Ontario. “It adds a wonderful maple flavor and doesn’t seem so sweet.”
“One day while preparing scalloped potatoes, I realized I didn’t have enough milk,” recalls…
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“I jazz up gelatin salads by replacing 1 cup cold water with 1 cup vanilla ice cream,” writes…
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