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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.”
“I use maple syrup to season grapefruit, and cooked and drained carrots or squash. Best of all,…
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Making pie? For a high, firm meringue that’s not weepy and cuts smoothly, I mix a couple…
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