I will relate my experience with my DW bought in 1996 and this current one purchased in 2006. For the previous one Electrasol tabs with jet dry cleaned just fine, but they created a lot of suds. If I opened the door there was at least 1/2 inch of suds on top of the water. I stopped using them and switched to Electrasol powder with chlorine bleach. The manual for my previous DW said not to use Gels or liquids so I never tried those in that machine. I don't care for the scent of Cascade powders so I've tried them but usually won't buy them due to the scents. Anyway the new machines allow you to use tabs or liquids because there are settings for different types of detergents. The machine will adapt its behavior to the settings. If you use a tablet with rinseAid built in it will not dispense rinse aid and it will also adjust the cycle for hard tablets. I have say that on the box of tabs containing Jet Dry it says that you may still need to use a separate rinse aid if your water is hard. I used the the tabs with jet dry which were purchased in 2007 and there were no suds, and use the new red ball tab also without suds. That said I don't think there are any more detergents sold in the USA that contain rinse Aid. The new formulation of Electrasol tabs does not contain jet dry rinse aid, at least not by reading the description on the box. I still have boxes of the old formula and have compared the composition of the tablet as described on the box. The old formula: white layer contains detergent blue layer contains presoakers the little white ball contains Jet Dry rinse agent. The new Red Ball formula: white layer contains detergent the blue layer contains Jet Dry rinse agent action the little red ball contains presoakers. the tab contains etch protector From this I don't think containing Jet dry and having Jet Dry rinse agent action is the same thing. Maybe I am being to critical but the box says "3n1 100% clean plus Jet-Dry shine" I also use Electrasol gel pacs and get very good results. These also have Jet Dry rinse agent action and enzymes in the gel. The only thing about pacs and most tablets is that you cannot control the dosage. I did a dissolve test using a water temp of 104F which is the temp of the short wash. I shook the solution in a bottle which may not be as vigorous as the action inside the DW. I found that: ElectraSol tabs would not dissolve in 104F. Cascade powder would not dissolve in 104F Miele tabs completely dissolved at 104F ElectraSol powder almost completely dissolved at 104F. The manual says not to use tabs with the short wash. So at least with this current model it has sittings for tabs so I guess Miele is saying you can use them. If anyone knows of a detergent that still contains rinse agent I would like to know. It seems that all detergents now contain some form of etch protector and not rinse aid..I wonder if there is something in these new formulations that increases the chances for etching, thus the protection has been included to help mitigate? One last thing. I have used Electrasol powder with chlorine bleach in this machine. I used it in the previous one. It works for normal soil, but it does not always clean stuck on baked on items as well as an enzyme detergent. A few weeks ago I tried Electrasol Gel - also with chlorine bleach. It left a white film covering everything in the DW - don't know why but I am not using it again. So for Gels Cascade Gel and, Electra Sol Gel pacs(no CB) work good in my water conditions. Electra Sol tabs the old and new formulations work well, Miele tabs work well, Cascade action Paks work well. Ecover left grit all over everything including the insides of the machine...NEVER AGAIN. Cascade powder works very well too I just don't like the scent I smell when I dispense it.

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

Rob, have you tried the pan release goo most of us decorators use? There's no recipe, really. It's basically, equal parts flour, shortening, and just a squirt of a neutral oil to make the mixture easier to brush onto a pan. Btw, for me, greasing a pan, depends on the type of cake I'm baking. It's not a one-size-fits-all. Pans for angel food, chiffon, and sponge-type cakes, should never be greased, or the batter will not have anything to 'hold on to,' and cakes will not rise to their full volume. However, most other cakes get the lube treatment (If Jessica were reading this, she'd go blind). And when I do grease a pan, I only grease the bottoms, lightly. Then, I line the bottom with a round of parchment, leaving the sides alone. Once the cake is out of the oven, I run a thin, metal spatula around the sides of the pan to loosen, and let the cake cool in its pan for 5 to 10 minutes. Then, I put a piece of parchment on top of cake to cover, flip the pan over onto a cooling rack, remove pan and allow cake to cool completely. The parchment on the wire rack is there to keep cake from sticking to it, plus it makes it easier to transfer to your serving platter later. Some bakeries use food-grade plastic wrap (instead of parchment) for this purpose, wrapping the cakes (while still hot) to retain moisture. Assuming I'm going to store a cake for more than a few days, I'll wait until cake has completely cooled, before wrapping it in plastic wrap. Then, I'll add a layer of foil, before storing it in the fridge or freezer. If you're planning on icing the cake the same day it was baked, ignore the previous rant. Sol

FABULOUS BROWNIES 1/2 cup butter, softened 1 cup sugar 4 eggs 1 cup flour 16 oz can chocolate syrup 1 tsp vanilla 1/2 cup chopped nuts, optional Frosting 1 1/2 cups sugar 6 TBL butter 6 TBL milk 1 cup chocolate morsels Cream butter & sugar. Add eggs, 1 at a time, mixing after each addition. Add flour, chocolate syrup, vanilla & nuts. Pour into a greased & floured jellyroll pan & bake in a preheated 350° oven for 15-20 minutes. (Watch closely) To prepare frosting, place sugar, butter & milk in a medium saucepan. Bring to a slow boil; boil 30 seconds. Add chocolate morsels & stir until chocolate melts. Remove from heat & pour immediately over brownies. (Frosting will seem watery but will set.)~~Food for Thought SNOW WHITE CHOCOLATE ROLL 6 TBL cake flour (not self-rising) 6 TBL unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt 3/4 cup granulated sugar 4 egg whites, stiffly beaten 4 egg yolks, beaten until thick 1 tsp vanilla Sifted confectioners' sugar Filling: 1 cup heavy cream, whipped 3 1/2 oz can coconut flakes (not necessary if you don't like) 1/2 tsp almond extract Preheat oven to 400°. Grease a 15x10x1" jelly roll pan & line with waxed paper. Sift the flour, cocoa, baking powder & salt together 3 times. Beat the sugar gradually into the egg whites. Beat in the egg yolks & vanilla. Fold in the flour gradually. Spoon evenly into the prepared pan & bake 13-15 minutes. Meanwhile, mix together the filling ingredients. After baking, immediately turn the cake out onto a cloth covered with sifted confectioners' sugar. Peel off the paper & quickly remove the crisp edges of the cake with a sharp knife. Let cake cool a short time then spread with the filling & roll immediately, beginning at a narrow side. Wrap in cloth & place in the refrigerator until serving time.~~Cotton Country Cooking