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“When I cook fresh carrots, I season them with pickling spices,” pens Barbara Hayes from Scottsdale, Arizona. “I fill a tea ball with the spices and place it in the water while cooking the carrots. Or you can wrap the spices in cheesecloth tied with kitchen string.”
Sweeten whipped cream with confectioners’ sugar instead of granulated sugar. It will stay fluffy…
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“I perk up my zucchini bread with grated orange peel, chopped dates and maraschino cherries. Now…
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