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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.”
“Since I cannot tolerate wheat, corn, egg yolk, soy and all dairy products, I coat meat by first…
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“To give that little something extra to fresh whipped cream, I add 2 or 3 drops of almond…
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