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Almond Cake
Patricia's Cafe - by Pat McClelland 5 ea Eggs ½ c Sugar 2 ea Orange 1 c Finely ground almonds 1. Grate orange rinds of the oranges. 2. Separate yolks from whites and cream yolks with sugar and orange rind. 3. Whip egg whites until stiff peaks form and fold into the batter. 4. Pour into a greased 9”x9” pan. 5. Bake for 35 minutes in a preheated oven (350ºF) 6. Let cool. Syrup 2 ea Juice of oranges 1/3 c Sugar 5 ea Whole cloves ¼ tsp Pumpkin Pie Spice 1 Tbs Rum 7. Add syrup ingredients, except for run, in a small saucepan and simmer for 5 minutes. 8. Remove from heat and add rum. 9. Let cool and pour over cake. For all of you that can’t have wheat flour because of the gluten, this is completely gluten free. …And it’s good. Traditionally almonds are used in Spain but you could use any type of nuts such as walnuts or hazel nuts. If you were to use hazel nuts try making a syrup with coffee in place of the orange juice. 
Chocolate Pumpkin Cake Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 Cake This is low cholesterol, low sodium, low fat and low calorie dessert. With all that said it is still a deliciously moist and yummy cake that I am sure you will enjoy to the very last bite. Cake 1 cup all-purpose flour 3/4 cup whole-wheat pastry flour 1 cup granulated sugar 3/4 cup unsweetened cocoa powder (not Dutch-process) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon pumpkin pie spice 1/4 teaspoon salt 1 cup nonfat buttermilk 1 15-ounce can unsweetened pumpkin puree 3/4 cup packed dark brown sugar 1 large egg, at room temperature (see Tip #1) 1 large egg white, at room temperature 1/4 cup canola oil 1/4 cup light corn syrup 1 tablespoon vanilla extract Glaze & Garnish 1/2 cup packed confectioners' sugar 1 tablespoon nonfat buttermilk 2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip #2) 1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup bundt pan with cooking spray. 2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. 3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan. 4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours. 5. To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist. TIP #1: Helpful Facts about Eggs 1. Do not wash eggs before putting them in your fridge The majority of eggs have been sprayed and sanitized with an oil coating to preserve freshness. If this coating is removed before immediate use bacteria that may be present can be absorbed through the eggs shell. 2. You can still use an egg that you accidentally cracked. If you accidentally crack an eggs shell before you are planning to use it you can crack the egg into an airtight container for future use 3. Grading eggs Federal regulations grade all eggs. These grades are AA, A and B. AA is the highest quality and A and B are the lesser quality eggs. 4. Using and storing eggs Cold eggs are easiest to separate when a recipe call for either egg yolks or white. If you have left over egg whites or yolks they can be stored in an airtight container for up to three days. The whites of an egg can be frozen in an airtight container for up to two months. 5. Egg measurements Two Tablespoons of egg whites is equal to one large egg white; one tablespoon of egg yolks is equal to one large egg yolk. 6. A Fun Egg Fact The pleats in a traditional tall white chef’s hat represent the number of ways that an egg can be prepared. There are 100 pleats in all! TIP #2: Everything is Better with Chocolate Occasionally I find an idea that I am so excited about, I go a bit crazy with it. That is the case with covering foods in chocolate. First I tried some of the standards – strawberries, pretzels, marshmallows, etc. But then, something overtook me and I dipped a twinkie or maybe I go really nuts and dip a coffee bean (someone had to try it first)! And now you have discovered my chocolate loving obsession – everything is better with chocolate! The types of foods that one can dip or cover in chocolate is limited only by the imagination, but here are a few tried and true treats. Any type of fresh fruit is wonderful covered in chocolate, but this treat is best when it is eaten on dipping day. If you want to dip and store - try some of these: pretzels, popcorn, nuts, brownies, biscotti, cookies, twinkies or really step out of the box and try some chocolate covered potato chips! When melting chocolate in the microwave, watch out for overcooking. Overcooked chocolate will turn white after it sets. Another great use for chocolate is covering a mistake. That cake that took five hours to put together and fell in the middle, but still tastes great – don’t pitch it! Just cut it into bite sized pieces, cover with chocolate and –VOILA! your cake is saved! It can be your little secret. Make Everyday Sweeter than the Last! 
Lemon Blueberry Cake Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 Cake This is a great dessert after a BBQ. 2 cups fresh or frozen blueberries; (if frozen, dried well and tossed with 2 Tbs. flour) 1 cup unsalted butter, softened 1-2/3 cups white granulated sugar 5 large eggs, room temperature 2 cups all-purpose flour ½ tsp. salt 2 tsp. grated lemon zest 3 Tbs. lemon juice, fresh is best but bottled is fine too For the Glaze 1 cup white granulated sugar ½ cup lemon juice, fresh is best but bottled is fine too ½ cup water Preheat oven to 350º F. Spray a bundt pan with a non-stick cooking spray, the kind with flour already in the spray. In a small bowl combine flour and salt; set aside. With an electric mixer, cream the butter and the sugar until light and fluffy for 2 minutes, scraping sides occasionally with a spatula:
Bake in the center of the oven for approximately 1 hour and 5 minutes; or until a toothpick inserted in the center comes out clean. Allow the cake to cool on a wire for approximately 15 to 20 minutes and then invert it onto the wire rack. While the cake is cooling, you should make the glaze. In a small heavy sauce pan combine the lemon juice, sugar and water. Simmer over medium heat stirring occasionally until it has reduced by half. Place a large pan underneath the wire rack and drizzle the warm glaze on top of the still warm cake. Allow it to cool completely before slicing. Store in an airtight container or wrapped tightly in cling wrap. 
Coffee Angel Food Cake Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 Cake This recipe sounds way more complicated than it is. If you can stick with it through the various steps it is well worth it. This cake was one of the most requested cakes at a very high end and well known department store café. 1 ½ C. sugar 1 ½ C. sifted cake flour ½ tsp. salt 11 egg whites 1 ¼ tsp. cream of tarter ½ tsp. vanilla 1 T. powdered instant coffee Icing: Beat the following.ingredients together until well blended: ½ C. butter, ¼ tsp. salt, 2 ½ C. powdered sugar, 3-4 T. milk, 1tsp vanilla, and 2 T. powdered instant coffee Cake: Add 1/2 C. of the sugar to the flour. Sift together 4 times. Add salt to egg whites using the wire whisk attatchment for your mixer. Whip until the egg whites are foamy. Sprinkle cream of tarter over eggs and continue beating until egg whites reach soft-peak stage. Add the remaining cup of sugar by sprinkling ¼ cup at a time over the egg whites and blending carefully. Fold in vanilla and coffee. Sift flour-sugar mixture over egg whites about a ¼ at a time and fold I lightly, about 10 strokes each time. Pour into ungreased round 10-inch tube pan. Bake at 350 degrees for 35-45 minutes. Remove from oven and invert pan on cooling rack. When cool top with icing. 
Cranberry Bundt Cake Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 Cake This cake is so quick and easy. I make a couple at a time and freeze them so they are ready to eat when I have unexpected company Ingredients: 1 cup of sugar 1 stick of unsalted butter 1 pinch of salt 2 cups of flour 1/2 pint of light sour cream 1 tsp of almond extract 1 can of cranberry sauce 1/2 cup of chopped walnuts 1 tsp of baking powder 2 eggs Directions: 1. Preheat oven to 350 degrees F. 2. Combine all the ingredients in an electric mixer. 3. Blend them on high for 5 minutes. 4. Pour the cake batter into greased cake pans 5. Bake cake in a 350-degree oven for 40 minutes. 6. Cool and frost if desired. 
German Apple Pudding Cake Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 cake You can double this recipe for a 13x9 pan Cake: 2 cups apple - peeled, cored and chopped -the tarter the better 1 cup white sugar 1 egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 3/4 cup chopped walnuts 3/4 cup raisins Topping: 1/2 cup brown sugar 1/2 cup white sugar 2 tablespoons all-purpose flour 1 cup water 1/2 cup butter 1 teaspoon vanilla extract 1/2 cup chopped walnuts 1/2 cup raisins Preheat oven to 350 degrees. Grease and flour an 8 inch square pan. In a large bowl, mix apples and sugar together. Let stand until sugar is thoroughly dissolved, about 8 minutes. Stir egg and vanilla into apple mixture. Sift together flour, baking soda and cinnamon; stir into apple mixture. Fold in nuts and raisins. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour topping over cake while cake is still hot. For the Topping: In a saucepan, combine 1/2 cup brown sugar, 1/2 cup white sugar and 2 tablespoons flour. Stir in the water. Cook over medium heat, stirring, until mixture boils and thickens. Remove from heat and stir in butter, vanilla, chopped walnuts and raisins. Stir until butter melts, then pour over cake. 
Nilla Wafer Cake Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 cake This is a perfect recipe for a pre-teen to do themselves. 1 cup chopped pecans 1 (8 ounce) bag coconut 14 ounces vanilla wafers 1 cup margarine 2 cups sugar 6 eggs 1/2 cup milk Heat the oven to 350 degrees F. Chop pecans into small pieces. Pour into a bowl. Add the coconut. Crush the vanilla wafers in a blender and add them to the above and mix well. Cream the softened margarine and sugar. Add eggs, one at a time, to the margarine and sugar, beating well. Fold the dry ingredients into the egg mixture and add the milk. Pour the cake batter into a well-greased bundt pan. Bake for one hour. Remove from tube pan when cool. Slice and serve topped with whipped cream or vanilla ice cream and caramel sauce. 
Tomato Soup Cake Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 Loaf pan I know this sounds gross but I promise it's very tasty. The soup makes this cake very moist. 1/2 cup shortening 1 cup granulated sugar 1 can tomato soup 1 teaspoon baking soda 2 cups flour 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon cloves 1 teaspoon nutmeg 1 cup raisins 1 cup chopped walnuts Blend shortening and sugar. Mix tomato soup and baking soda together. Add to shortening-sugar mixture. Sift dry ingredients and add to first mixture. Stir in raisins and nuts. Pour into a greased and lightly flour loaf pan and bake at 350 degrees for 1 hour. Frost when cake is cool. Frosting: 3 ounces cream cheese 1 1/2 cups confectioners' sugar 1 teaspoon vanilla |
Tortilla Espaňola (Potato & Onion Cake) Patricia's Cafe - by Pat McClelland ½ c Olive oil 3 ea Medium onions 4 ea Medium russet potatoes 6 ea Large eggs, beaten to taste Salt & white pepper 1. Peel, quarter and slice onions and potatoes 1/4 “ thick. 2. Heat oil in a 9” nonstick or cast-iron skillet. 3. Add onions and sprinkle with salt & pepper. 4. Cook over medium heat until soft. 5. Strain onions in a strainer over a bowl and return oil to pan. 6. Cook potatoes over medium heat until golden and a little crunchy. 7. Strain and return oil to the skillet. 8. Mix onions, potatoes and eggs in a bowl. 9. Reheat oil in skillet and pour 1/3 of the mixture in. 10. Cook over medium heat until the bottom is set, the top will still be runny. 11. Cover skillet with a lid and quickly invert tortilla and just as quickly slide it back into the pan. 12. Cook until set. Tortilla should have a little give when pressed in the center and the sides should be firm. 13. Turn tortilla out onto a platter and let it rest at least 15 minutes before serving. The Tortilla can be chilled before serving but should be brought back to room temperature. 14. Repeat 2 additional times. This is a popular tapas which is a Spanish appetizer served in a bar with a cocktail. It should be served with allioli, which is basically a garlicky mayonnaise. This is a great appetizer when doing a party because you can make it up a day or two a head of time and refrigerate, then let set at room temperature before serving. The leftovers work well for breakfast the next morning. 
Zwiebelkuchen (German Onion Cake) Patricia's Cafe - by Pat McClelland Dough ½ oz Yeast 1 c Milk (lukewarm) 2½ c Cake Flour pinch Sugar ½ tsp Salt 3 Tbs Butter Topping 1½ ea Extra Large Yellow Onions 5 oz Raw Bacon 1 c Sour Cream 2 ea Eggs ½ tsp Salt pinch Nutmeg pinch Pepper 1. Heat oven to 425ºF. 2. Mix 2 Tbs flour, yeast, and sugar together then mix in milk. 3. Set aside in a warm place. 4. Cut butter into remaining flour and salt. Set aside. 5. Dice bacon and Julian the onions. 6. Add milk mixture into the flour mixture and mix until it forms a ball. 7. Cover and set aside in a warm place. 8. Sautee bacon and onions until the onions start to caramelize. Let cool. 9. Mix remaining topping ingredients in a separate bowl and add the onions and bacon. 10. Place dough into the bottom of a greased spring form pan and top with onion mixture. 11. Bake in oven for about 30 minutes. When we visit family in Germany life stops at around 4:00 pm so we can eat cake or pastries. I will watch my watch to make sure I don’t miss out. In the fall there are about 2 weeks that you can get new wine and the Zwiebelkuchen is often served with it. …So at 4:00 pm we stopped and had some Zwiebelkuchen and new wine in one of the small towns. It was one of the most memorable meals I had in Germany and I will often crave it. It isn’t easy to find new wine here so I serve it with a nice Riesling. I created a warm place to let the dough steps rest by placing a container with about 2 cups of water in the microwave and heating it for about 3 minutes. I then place the dough in the microwave with the container of hot water the door shut. 
Carrot Cake Gretchen's Goodies - by Gretchen Gire Anthony Yields one 9” cake This is a super moist cake. You can delete the raisins or walnuts from this recipe. It will not change the consistency. The caramel sauce adds a touch of gourmet to this otherwise familiar family favorite. Cake: 2 C. Bread Flour 2 C. sugar 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 3 C. finely shredded carrots 1 C. vegetable oil 4 eggs 1 C. chopped walnuts 1 C. raisins Cream Cheese Frosting: 16 oz. cream cheese 2 sticks butter 2 C, powdered sugar Beat until creamy 1 jar caramel ice cream topping In a bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, and eggs. Beat with an electric mixer until well combined. Pour into 2 greased 9” round cake pans. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in the middle comes out clean. Cool on wire racks. When completely cooled pour caramel topping over one layer. Refrigerate for 15 minutes. Frost the cake with cream cheese frosting. 
Almond Pound Cake Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 cake This is great with mixed berries and a large helping of whipped cream. I also like to stir in a little Amaretto liqueur into the whipped cream right before serving. 2 sticks of butter 3 cups sugar 1 cup sour cream 3 cups all-purpose flour, plus more for pan 1/2 teaspoon baking soda 6 eggs 1 teaspoon almond extract Preheat oven to 325 degrees F. Butter and flour a Bundt pan and set aside. In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack. 
Chocolate Mousse Cake Gretchen's Goodies - by Gretchen Gire Anthony Yields 10-12 slices This is a great alternative to the traditional pumpkin or pecan pie. Crust: 1 C. chopped walnuts 1 C. chopped hazelnuts ¼ C. butter, softened Filling: 1 lb. semi-sweet chocolate chips 1 C. heavy whipping cream 6 large eggs 1 tsp. vanilla extract ½ C. all-purpose flour 1/3 C. granulated sugar Garnish: 1 C. whipped cream 1 C. fresh raspberries 1. Preheat oven to 325 degrees. 2. To prepare crust, mix together nuts and butter. Press evenly over bottom and up the sides of a 9-inch springform pan. 3. To prepare filling, in a medium saucepan, heat chocolate and cream over low heat, stirring constantly, until chocolate is melted and smooth. Cool to room temperature, 10 minutes. 4. Beat together eggs and vanilla at low speed until foamy. At high speed, gradually beat in flour and sugar until thick, 8-10 minutes. 5. Fold 1/3 of egg mixture into melted chocolate mixture. Fold chocolate mixture ¼ at a time, into remaining egg mixture. Spread batter in prepared pan; smooth top. 6. Bake cake until puffed around outer edges, 45 minutes. Transfer pan to wire rack and let cool for 30 minutes. Release from pan and chill for 4 hours. Garnish with whipped cream and raspberries to serve. 
Orange Yogurt Cake Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 8 – inch round cake This is a great cake for those of you looking for a little less sugar. You can also use a sugar substitute if you would like. 1 C. all-purpose flour, sifted ½ C. plus 3 T. granulated sugar ½ tsp. baking powder a pinch of baking soda – less than a ¼ tsp Pinch of salt ½ C. plain whole-milk yogurt ¼ C. vegetable oil 1 tsp. grated orange zest 1 T. orange juice 1 large egg ½ tsp. vanilla extract 2 large oranges (1 zested into thin strips, both segmented) Powdered sugar for dusting 1. Preheat oven to 350 degrees. Spray an 8 – inch round cake pan with cooking spray. 2. Stir flour, ½ C. + 2 T. sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack. 3. Place zest strips in a bowl. Stir in segments and remaining tablespoon of sugar. Garnish the cake with the segments and powdered sugar. 
Orange-Zest Cake Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 cake This cake has a zing and is super moist. This cake just melts in your mouth. 3 cups all-purpose flour 2 cups granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 cup cooking oil 3 eggs 3/4 cup milk 2 teaspoons finely shredded orange peel 1/2 cup orange juice 1 cup sifted powdered sugar 3 to 4 teaspoons orange juice Cake: Grease and lightly flour a 10-inch bundt pan; set pan aside. In a large bowl stir together flour, granulated sugar, baking powder, and salt. Add oil, eggs, milk, orange peel, and the 1/2 cup orange juice. Beat with an electric mixer on low to medium speed about 60 seconds or until well combined. Pour batter into prepared bundt pan. Bake in a 350 degree oven for 50 to 55 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Frosting: In a small bowl combine powdered sugar and the 3 to 4 teaspoons orange juice. Whisk until smooth; drizzle over warm cake. 
Upside Down Apple Cake Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 Cake This is a great twist on a childhood favorite, pineapple upside down cake. I am sure peaches would be just as tasty,too. 4 -5 tart apples; peeled, cored, and sliced paper thin Lemon juice to taste 2 T. Butter 1 C. Light brown sugar 1 Egg; beaten 1 C. Sugar 1 C. Heavy whipping cream 1 tsp. Vanilla 2 C. Flour 2 tsp. Baking powder Powdered sugar for sprinkling 1. Preheat oven to 325°. 2. Melt butter in a 9" round cake pan in the oven. Sprinkle with brown sugar and arrange apples in an overlapping pattern. Remember that this is going to be the top of the cake. 3. Beat sugar into egg until well mixed. Then mix the cream and vanilla together. Mix the flour and baking powder in a separate bowl. Add cream and flour mixtures alternately to eggs, beating well after each addition. Pour over apples. 4. Bake 35 minutes. Cool in pan 10 minutes; invert onto rack to complete cooling. Sprinkle with powdered sugar. 
Orange-Walnut Pound Cake Gretchen's Goodies - by Gretchen Gire Anthony Makes 1 9-inch loaf I like to substitute pecans for the walnuts but feel free to use whatever nut your family enjoys the most. 1 C. butter, softened 1 ½ C. sugar 4 eggs 1 ½ C. all-purpose flour 1 ½ tsp. baking powder 2 T. grated orange rind ½ C. chopped walnuts ½ C. light or dark raisins 1. Pre-heat oven to 350 degrees. Grease and lightly flour a 9-inch loaf pan. Bring the butter and eggs to room temperature. 2. In a large bowl, beat butter using an electric mixer set on medium speed. Gradually add sugar, ¼ cup at a time, until light and fluffy. 3. Add eggs, one at a time, beating well after each addition. 4. In a small bowl, combine flour and baking powder. Using a fork, mix until well combined. 5. Gradually beat flour mixture into egg mixture until just combined. 6. Stir in orange rind, orange juice, walnuts and raisins. 7. Pour batter into the prepared pan. Bake for 50 minutes or until toothpick inserted in the center comes out clean 8. Transfer to a wire rack. Cool cake in pan for 15 minutes. Remove cake from pan and let cool completely on a wire rack. 
Peanut Butter and Jelly Cake Martha's Southern Cooking by Martha Faltynski There are two things in this world that one cannot live without - CHOCOLATE AND PEANUT BUTTER. Any recipe that has one of these ingredients in it has to be sensational - especially peanut butter. While pregnant with my second child, I would come home from work and eat peanut butter and jelly right from the jar. Maybe that's why my son loves this combo to this day. This recipe was given to me by my cousine in South Carolina in 1985. I hope you and your family enjoy it as much as mine does. PEANUT BUTTER AND JELLY CAKE 1/2 Cup Margerine or Butter Softened 1/4 Cup Creamy Peanut Butter 1 1/3 Cups Sugar 2 Eggs 2 Cups All Purpose Flour 1 Tbl Baking Powder 1 Tsp Salt 1 Cup Milk 1 Tsp Vanilla 3/4 Cup Grape Jelly Peanut Butter Frosting (Below) Chopped Unsalted Peanuts (Optional) Cream butter and peanut butter. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt. Add to the creamed mixture alternately with milk - beginning and ending with the flour mixture. Mix well. Add vanilla. Pour batter into two greased and floured 9" pans. Bake at 350 degrees for 30-35 minutes or until a wooden pick comes out clean. After the cake has cooled, spread the grape jelly between the layers. Frost top and sides with Peanut Butter Frosting. Garnish the top with peanuts, if desired. PEANUT BUTTER FROSTING 2 1/2 Tbls Margarine or Butter (softened) 1/4 Cup Plus 2 Tbls Creamy Peanut Butter 1 1/4 Tsp Vanilla 2 Cups Sifted Powdered Sugar 3-4 Tbls Milk Cream butter and peanut butter until light and fluffy. Add vanilla and mix well. Add sugar to the creamed mixture alternatley with milk beating until spreading consistency. Enjoy, from my kitchen to yours - Martha |