You're welcoms....sorry about the glads....did you dig them before frost? Store them dry? In a wire basket! LOL! Twice now I have had a gift of a planter of various spring bulbs...mini tulips and grape hyacinths and those tiny iris, crocus etc....and after blooming I set the bulbs out to ripen off....and critters dug and ate them! Right out of the pot! Linda C

here ya go....those formatting problems with the fractions are really beyond annoying! Apple Cake 4 cups chopped apples 1 1/2 cups sugar 1/2 cup raisins ( I use chopped other fruit like dried peaches or apricots) Mix and let sit for about an hour ( less is OK) 2 cups flour 1 1/2 tsps baking soda ( I like 3/4 tsps soda and 3/4 tsps BP) 3/4 tsps salt 1T cinnamon 1/4 tsp nutmeg Mix dry ingredients 2 eggs 3/4 cups veggie oil 1 tsp vanilla beat together 1 cup chopped pecans if desired. Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires. Pour into greased 9 by 13 pan and bake 350 until done�..40 to 50 minutes. Serve with cake gravy! Cake Gravy Mix 1 cup sugar ..half brown half white 1 stick butter 1/2 cup light cream 1 tsp vanilla�. Mix all and cook all in a sauce pan for about 5 or 6 minutes until caramel colored. Serve warm over the cake.

I almost started this very post last night. Even the title would have been exactly the same as Murphy's. I made the CJ on Wednesday night. Everyone else was already in bed and I was finishing up my last do-aheads. When the CJ was done, I just had to have a taste, and I had a difficult time resisting the urge to have more. I had only made the single recipe, which appeared to me to be about the same amount as one can of regular cranberry sauce (or maybe a tad more). If I had another bag of cranberries on hand, I would have certainly dipped into the first one and just made another. I needn't have worried. Only one of my brothers also liked it. Everyone else tasted it but couldn't take the heat. I will say that I thought it tasted better when I first made it. On Thanksgiving day I tasted the mustard much more. I think I may cut down on the mustard next time. I can't wait to have a turkey sandwich with it today. Thank you again, Linda C.

That is indeed gorgeous, and it looks delicious. I'd be making french toast for breakfast tomorrow! Annie