Secret Ingredient

Cinnamon Seasons Pork Roast

“When I make a pork roast, I season the top with salt and pepper, then liberally sprinkle on ground cinnamon,” explains Leane T. of West Allis, Wisconsin.

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Citrus Pie Crust

“For my rhubarb pie, I make an orange crust,” informs Edna S. of Orchard Park, New York. “I add grated orange peel to the flour mixture and use orange juice instead of water. Delicious!”

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Citrus Twist for Pie Crusts

Conveys Loretta W. of Mercersburg, Pennsylvania, “A bit of orange or lemon peel mixed in with the flour makes my pie crust special.”

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Classy Coffee

“To brew a pot of coffee ‘deluxe’, I place a single bag of spiced tea on top of my grounds in the basket,” offers Sharon Jeffrey of Charles City, Virginia. “It’s great iced, too!”

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Cloves & Honey Enhance Chili

“I stir a dash or two of ground cloves and a couple tablespoons of honey into a big pot of chili,” remarks Catherine B. of Canton, Texas. “These ingredients bring out the flavor of the tomatoes…

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Club Soda Cake

To ensure that her cakes turn out light and fluffy, Patty Steiner relies on a trick she says always works. “I substitute club soda for the water that’s called for on a cake mix package,” writes…

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Cobbler Seasonings

I enjoy trying different spices in my baking. Instead of using a teaspoon of cinnamon in my peach cobbler, I substitute a teaspoon of aniseed or 1/4 teaspoon of ground nutmeg or ground cardamom.…

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Cocoa Cookie Mix

Ruth Macy of Barre, Vermont has an easy way to dress up a boxed cookie mix. “I combine 1/3 cup of baking cocoa with 1/4 teaspoon each of nutmeg and cinnamon,” she says. “I add this to the mix for…

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Coffee Cake Dessert

I like to dress up coffee cake and serve it as dessert with ice cream and a drizzle of caramel or hot fudge ice cream topping. I use caramel topping on my apple and peach strudels and chocolate…

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Coffee Cake Mix Substitution

“I sometimes substitute equal amounts of apple juice for the milk called for in store-bought coffee cake mixes, then I add 1-1/2 teaspoons of ground cinnamon to the batter,” writes Joanne H. of…

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