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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
Comments Marie G. of Sebastopol, California, “When I make a peach pie, I squeeze half of a…
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“I like to add vanilla to scrambled eggs (about a teaspoon for six eggs). It’s a nice change…
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