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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
Judy D. of Timberville, Virginia cuts the wild flavor of venison by sprinkling on a tad of apple…
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“To make an excellent glaze for chicken, turkey or pork, I combine a half cup of whatever jelly…
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