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My grandma makes the best carrot cake. Instead of peeling and grating the carrots, she uses jars of baby food carrots (the third-stage carrots designed for older babies, which have chunkier carrot puree). Her cakes are moist, delicious and often requested. —Diane M., Bay City, Michigan
“I make pumpkin, squash or carrot pies special by adding a teaspoon or so of maple flavoring. I…
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Use cold coffee instead of water when making chocolate cake for a rich mocha flavor, recommends…
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