I try a new early tomato every year. This year, Glacier was my earliest. They're OK. Early tomatoes don't impress me much. The best early I've grown was Matina. It was better to me than Bloody Butcher or Stupice. Personally, though, although it may not be considered an "early" tomato Jaune Flammee is always less than a week behind my earliest tomatoes, but even the first Jaune Flammee off the plant is as good to me as the best late season tomato. There is no early tomato that can compete with it for flavor, IMO. I try one new early variety every year just to extend the season a week, but I'd rather have more space in my garden for late season tomatoes, which are far superior in flavor.

I am going to make a guess that you are using Microsoft Word...since you didn't say. Also, I'm assuming you're looking for a free template as opposed to a paid one. Why not just create the template that you want? Experiment a little with the fonts & page layout, inserting graphics where you want them. When you achieve a satisfactory result, SAVE IT AS A TEMPLATE, not a document. That means FILE : SAVE AS and then save it as a .dot file, not a .doc file. There are other options, but if you require something that cannot be done in Word you might need a desktop publishing app such as Microsoft Publisher ($) or the free one in the link below. If these do not satisfy, there are other options if you are willing to work in the OPEN DOCUMENT FORMAT, which would require you to install either Open Office or Libre Office. Here is a link that might be useful: Serif Page Plus

I just love apple pie! Since a child, it has been my favorite dessert, and I have been on a quest to create a "Simply Perfect Apple Pie" for more than 25 years. My grandmother was a fine baker and I eagerly awaited her apple pies each fall. I began pie-making with her recipe. Yet, as my palate became more sophisticated over the years, I yearned for a pastry crust that zinged, that was tender, buttery but not crumbly or pasty, and for a filling I wanted apples that sang in my mouth, not mushy nor watery, but slightly tangy without puckering. In essence, a pie that could stand on its own merit before being crowned or cloaked in any cream, be it iced or whipped. Drum Roll! *** Recipe From Renée Adler Aschers Kitchen *** "Simply Perfect Apple Pie" The Pastry - For one 9-inch or 10-inch double crust Ingredients; 9 tbs. chilled unsalted butter 6 tbs. (1/4 cup) chilled vegetable shortening (Crisco) 1 1/2 tsp. sea salt 2 cups all-purpose flour (measured after sifting 1 cup whole wheat flour* (see note) (measured after whisking lightly to loosen) Dash of ground nutmeg 1/2 cup ice cold water (more added as needed, a teaspoon at a time) * I prefer to use Arrowhead Mills® Whole Grain Pastry Flour (readily available at specialty or health food stores in the Tri-State area) Pie Crust Instructions: NOTE: For the best crust, be sure to use a glass pie plate (Pyrex) Processor method (Preferred) Put flour and salt in processor with steel blade and pulse on and off 2 times. Add butter cut into several pieces and process 5 times. Add shortening to processor bowl and pulse on and off again until mixture resembles coarse meal with many pieces on the large side. Add the 1/2-cup of water and pulse no more than 9 to 10 times or until the dough just begins to gather together. Add more water one-tablespoon at a time if necessary. Quickly remove, gather loose pieces together, and form into disks dividing dough making one part slightly larger for bottom of double crust pie. Wrap in plastic. Refrigerate at least one hour, or overnight. If chilled more than one hour, it is important to soften dough at room temperature a short time until workable before rolling. (Hand method Combine flours & salt in bowl. Cut butter and shortening into dry ingredients using 2 knives or working quickly with fingers until mixture resembles coarse meal with some large sized pieces. Add 1/2-cup water, tossing with a fork. If needed, add more water a teaspoon at a time until dough holds together and forms a ball. Divide dough as above, refrigerate.) Meanwhile make filling The Filling for a 9" to 10" pie depending on preference for a thicker or thinner filling Ingredients: 5 to 6 large Granny Smith apples (about 2-1/2 lbs.) peeled, quartered, cored, and sliced approximately 1/4-inch thick 1 tbs. strained lemon juice 3/4 cup sugar 1 tsp. ground cinnamon Large dash of freshly grated nutmeg (or powdered) Dash sea salt 2 tbs. flour 2 tbs. unsalted butter Sugar for sprinkling crust Preheat oven to 400º Mix apple slices with lemon juice Mix together the sugar, flour, salt, cinnamon, nutmeg and flour; add to apple slices, and stir to coat evenly Roll out the bottom pie crust (as above) Line pie plate with bottom pastry Fill with apple mixture, dot with butter. Roll out top crust Moisten rim of bottom pastry, adjust top crust Cut slits for steam to escape, seal and flute Decorate, if desired with motifs cut from pastry dough and moistened on the underside before placing. Sprinkle top with sugar Place on a thin baking sheet. Bake in the center of the oven about 50 to 55 minutes. Test with pick for tenderness of apples. Cook additional time as needed, testing every 5 minutes until done Watch crust, if necessary cover edges carefully with foil to prevent burning if cooked beyond 50 min.

Pumpkin Roll 3 eggs 1 c sugar 3/4 c flour 2 tsp cinnamon 1 tsp ginger 1/2tsp nutmeg 1 tsp baking soda 1/2 tsp salt 2/3 c canned pumpkin 8 oz chopped walnuts Grease jelly roll pan and line with parchment paper. Preheat oven to 350�. In large bowl, beat eggs for 5 minutes. Gradually add sugar, beat until light. Mix in flour, cinnamon, ginger, nutmeg, soda, salt and pumpkin, blend well. Pour into prepared pan and sprinkle with nuts. Bake 15 minutes. Turn out onto clean kitchen towel, and roll up into towel. Cool. Frosting: 6 oz cream cheese 1 c powdered sugar 1 tsp vanilla 2 T butter Combine all ingredients and beat until smooth. Unroll cooled cake, remove towel, spread with frosting and roll back up. Chill well, slice to serve. Hearty Pork Stew with Squash Source: Penzey�s 2/09 1\-1/2 lb boneless pork loin roast, trimmed and cubed (I used boneless chops) 3 medium carrots, peeled and cut into 1/4" slices 1 medium onion, chopped 2 c peeld parsnips, cubed 1\-1/2 c butternut squash, peeled & cubed 4 c chicken broth 1 T fresh sage or 1 tsp dried 2 tsp fresh thyme or 3/4 tsp dried 1/2 tsp salt 1/2 tsp pepper 3 T flour 3 T butter, softened In 4\-5 quart slow cooker, mix the pork and remaining ingredients except flour and butter. Cover and cook on low 6\-7 hours. OR... place in a covered pot in the oven at 350F for 2 hours. In a small bowl, mix together the flour and butter. Gradually stir into stew until blended. Increase setting to high or return to oven. Cover and cook 30 minutes longer, stirring occasionally until thickened. 6 servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Layered Pumpkin Cheesecake source: Betty Crocker For the crust: 2 cups gingersnap cookie crumbs 1/4 cup butter or margarine, melted For the filling: 4 pkgs. 8 oz. each cream cheese, softened 1 1/2 cups sugar 4 eggs 1 cup canned pumkin not pumpkin pie mix 1 1/2 tsp. ground ginger 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg Heat your oven to 300 degrees. Grease a 9 inch springform pan with shortening or cooking spray. Wrap foil around the pan to catch drips. In a small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up sides of pan. Bake 8 to 10 minutes, or till set. Cool 5 minutes. In a large bowl, beat cream cheese with mixer on medium speed just till smooth and creamy, do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just till blended. Spoon 3 cups of cream cheese mixture into pan over crust. Spread evenly. Stir pumpkin, ginger, cinnamon, and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth.Spoon over top of mixture in pan. Bake 1 hour and 25 minutes to 1 and a half hours or till edges are set but the center jiggles slightly when moved. Turn off oven; open door at least 4 inches. Leave cheesecake in oven for 30 minutes longer. Remove from oven; place on wire rack to cool. Without releasing side of pan, run a knife around the edge of pan to loosen the cheesecake. Cool in pan on wire rack 30 minutes. Cover loosely, refrigerate at least 6 hours but no longer than 24 hours. Run knife around edge of pan to loosen cheesecake again, carefully remove side of pan. Place cheesecake on a serving platter. Store cheesecake covered in fridge. Linda