My first shredder was a 5 sheet (strip). I developed a work-around for any corrugated too thick to fit. I found that many types of corrugated can be split to make them thinner. In other words, if it's 4 layers thick, then it could be separated to 2 layers (or even thinner). You don't have to be exacting with it, you're only shredding it for the wormbin, not using it for an art project. I also picked up a laminater on FreeCycle. The heating element was shot but that was fine because I wasn't using it as a laminater. The heavy rubber rollers helped to compress anything that wouldn't otherwise fit into the shredder. After 2 years the shredder motor died and I bought a new, 12 sheet strip. With the new 12 sheet the laminater has been retired, but I still try to find the thinnest corrugated I can in order not to overwork the motor. Like I said previously, I only use corrugated cardboard without printing so when I come across a likely candidate for the shredder I will check to see whether the layers can be separated. Using this method I have in storage (both shredded and un-shredded ) a couple years' supply. It seems like a lot, but if I wanted to expand my operation (by 5 bins), I still wouldn't lack for bedding. Shaul

Deanna, that was my recipe all right. Grandma made it when I was growing up and it was always one of my favorites. Soonergrandmom, I don't know about the nuts changing texture, I almost never add the nuts because I don't like nuts baked in things. Not in banana bread or in cookies or in that hot fudge pudding cake, not even in fudge. Odd, I suppose, since I like nuts by themselves. Hmmm..... OK, a cake recipe for that 8x8 pan. Oh yeah, gingerbread! I just love it, and I love maple too, so this was right up my alley.... OLD-FASHIONED GINGERBREAD WITH MAPLE WHIPPED CREAM Yields one 8x8 inch cake. If you like, dust the gingerbread with confectioners' sugar and present it on a platter. It's homey enough though to serve straight from the baking dish. 1-3/4 cups plus 2 Tbs. all-purpose flour 1-1/2 tsp. baking soda 2-1/4 tsp. ground ginger 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves Pinch salt 5 Tbs. butter, softened at room temperature 1/3 cup sugar 1 large egg 3/4 cup dark molasses 3/4 cup cold water 1 cup heavy cream (not ultra pasteurized, if possible) 1/4 cup maple syrup Heat the oven to 350 degrees F. Butter an 8x8 inch cake pan. Sift together the flour, baking soda, ginger, cinnamon, cloves, and salt onto a sheet of waxed paper. Set aside. In a large mixing bowl, beat the butter until light and creamy. Add the sugar and continue beating until light and fluffy. Add the egg and beat until well combined. Scrape down the sides of the bowl and pour in the molasses in a slow, steady stream, beating all the while. Add half of the sifted dry ingredients and mix just until well combined. Mix in the remaining dry ingredients. Slowly pour in the cold water and stir until well incorporated. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan about 1 hour before serving. Beat the cream until thickened. Slowly pour in the syrup and continue beating until the cream holds soft peaks. Cut the cake into squares; serve with the whipped cream. I also use a small pan like that 8x8 pan for fruit cobblers and crisps, since there are only Ashley and I here. Grandma's Blueberry Crisp would fit in nicely, can be adapted to use apples, peaches or cherries or whatever else you like and can get readily. I use frozen fruit all winter to make it too. Blueberry Crisp-Grandmas ================ 3 cups blueberries, fresh or frozen, unsweetened 2 tbls lemon juice 2/3 cup brown sugar 1/2 cup flour 1/2 cup quick oats 1/3 cup butter, softened 3/4 tsp cinnamon 1/4 tsp salt . Heat oven to 375. Arrange berries in ungreased square baking dish (8 inch) and sprinkle with lemon juice. Combine remaining ingredients until crumbly. (I use a pastry blender, grandma used two knives). Crumble topping over berries and bake until topping is lightly browned and berries are hot, about 30 minutes. Makes 4-6 servings. Annie

Penny funny you should ask that question I was just out today looking for the same thing. The cropper hopper is alot of $$$$$$. I checked out Office Max but they only have the small letter size holders with a handle. I did see a large plastic tub that had the side rails for hanging folders but the thing was huge, i have alot of 12x12 paper but not that much! I think my 60lb dog would fit in it LOL I will keep hunting around and let you know if I find something. Also, I don't know where to get the 12x12 hanging folders do you? I know the scrap stores have them for the hopper but Office Max didn't. I prefer the hanging system keeps everything neat. Currently I use that accordion type file box which is Great if you don't have tons of paper.

Count me in Penny. Hilary