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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
To give gravy and stew great color and flavor, add a few teaspoons of soy sauce. —Denise J.,…
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“When I make scalloped potatoes, I toss in sliced carrots,” comments Charlotte C. of Norwalk,…
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