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“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.”
From her kitchen in Clearwater, Florida, Dorothy C. writes, “I give a batch of chicken soup a…
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“Liver tastes so much better when I add a little brown sugar to the flour used to coat it before…
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