Might be my fault Dan. I was temped to say something about digging up old threads just to be controversial but bit my tongue. ;) But I only threw in the "organic" on pest controls to distinguish them from synthetic pesticides because the milk advocates always come back with "it's better to use milk then to use chems". Also wanted to point out that it was raw milk - not available to most - Dixie was advocating. The bacterial count and types in raw is substantially different from that in pasteurized so pasteurized milk has even less potential value to plants than raw. Dave

RE: Annie's Hot Milk Cake was a huge success! clip this post email this post what is this? see most clipped and recent clippings Lisa, I'm glad to share, Annie shared with me and that's what makes the world go around ....or at least the food forum. Hot Milk Cake - Pixitix Old fasioned, simple, melts in you mouth! 4 eggs 2cups sugar 2 1/4 cups flour 2 1/4 tsp. bakiing powder 1 tsp. vanilla 1 1/4 cups milk 1/2 cup (1 stick) butter Beat eggs and sugar well. Combine flour with bk. powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts: gradually add to batter, beating until well blended. Pour batter into a greased 9x13 pan. Bake at 350 for 30 to 35 minutes. Topping from the daughter of CindyNY Brown Sugar Topping 1 cup packed light brown sugar 1/4 cup whipping cream 1 T unsalted butter 3/4 tsp vanilla 1/2 cup chopped pecans Combine the brown sugar, whipping cream & butter in a saucepan. Bring to a boil, whisking constantly until smooth. Remove from heat. Stir in vanilla. Let stand 10 minutes. Whisk until of spreading consistency. Stir in the pecans. Spread over the brownies or cake. Let stand 1 hour or until set. Serve cold or at room temperature. Makes enough for an 8x8 pan. Just a note, the topping seems pretty runny when you put it on the cake, but it sets right up when cool, so don't worry, Note from jude: I doubled the topping recipe since I was making the cake in a 9x13 pan. jude

Here's a recipe I make for St. Patrick's Day. Read through the recipe - you'll note I use peppermint extract instead of Creme de Menthe in the cake because Creme de Menthe tends to burn in the cake. I use Creme de Menthe in the whipped cream topping. -Grainlady KILLARNEY CHERRY CAKE (I've posted this recipe so many times on the Internet over the years that you can now Google it and find the recipe. I found this recipe in a cookbook that was compiled by Home Ec. Teachers in the "Foreign Section". How authentic to Ireland it is is somewhat doubtful - although cherries are an Irish favorite - but this cake is always a hit and easy to make.) 1-lb. 2 1/2 oz. pkg. chocolate fudge cake mix 1/4 c. plus 3 T. creme de menth or 1 1/2 t. peppermint flavoring 1/2 c. chopped red or green Maraschino cherries 1 1/2 c. heavy cream 2 T. confectioners sugar (powdered sugar) 1/4 c. whole green (or red) Maraschino cherries Chocolate curls (take a potato peeler to a cold or frozen Hershey Chocolate Candy Bar) Prepare cake according to package directions, substituting 1/4 c.creme de menthe for 1/4 c. water or adding 1 t. peppermint flavoring and using the same amount of water as called for on the box (Grainlady note: I prefer the peppermint flavoring to the creme de menthe - creme de menthe tends to burn the cake). Stir in chopped cherries; pour into two greased 9-inch layer pans. Bake as directed on cake mix package. Cool. Whip the cream with remaining creme de menthe or 1/2 t. peppermint flavoring and confectioners sugar. Spread one-third of the whipped cream between cake layers. Heap remaining whipped cream on top. Arrange whole cherries on the top of the cake (Grainlady note: drain and blot the cherries on paper towels first to prevent cherry juice dripping on the whipped cream), add chocolate curls over whipped cream. Note: If you want to save time and money, frost the cake with a tub of Cool Whip (regular or Extra Creamy, the Low-fat stuff doesn't hold up well) with either creme de menthe or peppermint flavoring in it instead of whipping the cream. Make sure this cake is refrigerated until time to serve.

Wintercat, there was a little bit of protein in addition to the goldfish, at least they made the sandwiches from my own grassfed beef. (grin) Oh boy, time does fly, doesn't it? It doesn't even seem possible to me that she's in kindergarten. And taking over, of course. I don't remember having birthday parties when I was a child, or graduation open houses or a lot of other parties that are customary now. Birthdays usually included a cake after supper with the family and a couple of gifts. "Important" birthdays, like turning 13 and being a teenager or starting school might include a sleepover with a couple of friends, but that was the complete celebration. This is more fun, LOL. sleevendog, my Grandmother used to make rabbits out of pear halves, I still remember those! Lars, Ashley's favorite color combination is turquoise with chocolate brown, she decorated her bedroom with those colors. Much better than my Mother's kitchen when I was young, the "hot" color scheme then was turquoise and pink! Annie