Decided on carrots---cause stuff was-sitting-on-countertop......It-turned-out-okay.Doubled-the-recipe all-but-the-blueberries......not-quite-doubled-sugar- dripped-molasse-from-almost-empty-bottle-ito-it......Pretty-good-the-first-one-finished-yesterday Wish-pecan-walnut,were-not-so-high----settled-on-almonds- Love-the-crunch-of-nuts.. I-still-have-more-pumplkins..... Got-one-sitting-cut-open-in-kitchen-now Going-get-fat-from-eating-all-that-delicious---Pumpkin-gooey-cake......even-though-put-less-sugar,cream-cheese-than-called-for Will try pumpkin next... I-had-to-toss-out-three-pumpkins-cause-they-got-frozen-----and yucko---moldy....out-in-garage--- ..It-bothered-me-to-do-so--but-cant-eat-liquid-slime-mold Trying-to-compost-the- soft,bad-parts---but-so-much-to-deal-with-here-in-city-burb... Thanks-all Jean

Oohhhhh, that sounds delish! Where the photo? I wanna drool on my monitor! Does there happen to be a link to the recipe if it's on her website? Love lemon stuff!! Smiles, Sooz

Thanks: I donÂt feel like I can really call her and ask, this was a host for an out of town event whom I had never met before. I thought it was really nice of her to write out the recipe for me, I donÂt want to say that mine didnÂt come out the same. There is a crumb topping but it is just 1 cup of the blended dry ingredients (with the butter) removed before the eggs and buttermilk are added. So both parts seem too sweet. I will try reducing the sugar by 1/3. Do you think I should do that with both kinds of sugar (reduce both kinds by an equal amount, 1/6 cup)?

Lucy, I never thought to call the pizza places around here to see if they use fresh yeast that I might be able to buy. I'll have to check that out. Khandi, I guess the main difference is in the flavor, I just like it better. I think the dry yeasts were developed mainly because the shelf life of fresh yeast is short. So they found a yeast strain that could be dried and brought back to life. BTW, my dough rose very fast using the fresh. Jessy, I'll post the recipe that I used as a guide. I made the dough pretty much as written but after I rolled it out I just spread with soft unsalted butter, sprinkled with brown sugar and finely chopped walnuts...oh, and I had some of the new caramel chips from Kraft that I scattered around too. Rolled it up as directed in the recipe and made cuts that I turned side ways. Drizzle just powdered sugar, vanilla and enough cream to make the right consistency. I'm sure you can adapt... Caramel Apple Ring Dough: 3 to 3-1/2 cups all-purpose flour 1/4 cup sugar 1 envelope FLEISCHMANN'S RapidRise Yeast 1 teaspoon salt 1/2 cup water 1/2 cup milk 1/4 cup butter or margarine 1/2 cup prepared caramel toppingApple Cinnamon Filling: 3 large cooking apples, peeled, cored and chopped 2 tablespoons all-purpose flour 1/2 cup brown sugar 1/4 cup butter or margarine 1/4 cup KARO Light Corn Syrup 2 tablespoons ground cinnamon Directions For Dough: In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120° to 130° F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electic mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough to 20 X 12-inch rectangle; spread evenly with Apple Cinnamon Filling (see below). Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; join ends together to form a ring. Place, seam side down, on greased baking sheet. Cut 2/3 through ring at 1-inch intervals. Twist each section sideways to expose filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Preheat oven to 350° F. Bake for 25 to 30 minutes or until done. Remove from sheet; cool slightly on wire rack. Drizzle with caramel topping; serve warm. For Apple Cinnamon Filling: Combine apples, flour, brown sugar, butter and corn syrup in a saucepan. Bring to a boil over medium-high heat. Cook 3 minutes, stirring constantly. Reduce heat to medium-low; cook 10 minutes, stirring constantly, until thick. Stir in cinnamon. Cool completely. Nancy