Aloha folks, I did it!! :) I was able to package up 1 or 2 seed packets for every participant. :) Amazing! Also wishing you a Happy Holiday! well I finished up packing at 5:34am this morning..lol I pulled an all-nighter but I managed to get it done. so Sue you're not the only one! Oh my. You really stuck to it! I quit at 1 AM because I didn't want to be tired today and maybe even tomorrow and maybe be grumpy around a lot of folks. I had 'thought' I would do more this AM, but my AADD got in the way. I may send a few extra things out Fri, and if they throw a kink into the sorting they can just be kept to be passed on as bonuses sometime later. Whew...glad to be over the seeds for a day or so. Sue

Elijo, One of my favourite cakes is a . It is a bit time consuming but well worth it. I even made this cake for my own 50th birthday last year. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ================== This cake is from the 1984 Food and Wine Magazine. I have been making this cake for my DH's birthday since then. I have scanned the from the magazine that depict the assembling of this cake. It will make the written directions easier to follow. Genoise ************************************************************ Makes one 10 x 3 inch round layer 1 3/4 cps sifted all-purpose flour 8 eggs, at room temperature 1 1/4 cups sugar 1 teaspoon grated lemon zest 1/4 cup clarified butter, tepid Filling 1 cup heavy cream chilled 2 tablespoons confctioners sugar 1 tablespoon framboise, raspberry brandy 1 pint coarsely chopped strawberries sliced strawberries and fresh mint sprigs for garnish ************************************************************ Raspberry Syrup Recipe ************************************************************ 1/2 cup sugar 1 tablespoons framboise (raspberry brandy) In a small heavy saucepan, combine the sugar with 1/4 cup of water. Bring to boil over moderate heat, stirring to dissolve the sugar. Boil for 1 minute. Remove from the heat and let cool for 10 minutes. Stir in the framboise. ************************************************************ . Preheat the oven to 350. Lightly butter a 10 inch springform pan. Cover the bottom with a round of parchment or waxed paper. Lightly butter the paper. dust the entire pan with flour; tap out any excess. Sift the flour two more times on a piece of waxed paper and set aside. In a large bowl, combine the eggs, sugar and lemon zest. Set over - not in - a large saucepan filled one-quarter of the way with hot water. Warm over low heat, whisking occasionally, until the mixture is smooth and syrupy, with a deep yellow color and feels warm to the touch, 5 to 8 minutes. Remove from the heat. In a large mixer bowl, beat the warmed eggs and sugar at high speed until tripled in volume and holds a ribbon for a full 10 seconds after the beaters are lifed. (This will take 10 to 15 minutes if you are using a kitchenaide type mixer or 15 to 20 minutes with a hand beater.) Sprinkle half the flour on top of the beaten egg mixture. Using a balloon whisk, fold in the flour lightly but thoroughly, using scooping and swirling motions and lifting the whisk out of the mixture with each folding stroke. Pour the tepid butter on top and quickly fold it in, using the same motion. Spoon the remaining flour on top and fold in quickly and delicately, with a minimum number of strokes; too much folding will deflate the batter. Pour into the springform pan and tap once on the counter to help spread the batter evenly. Bake in the middle of the oven for 40 minutes to 45 minutes, until the cake is golden brown on top and a cake tester inserted in the centre comes out clean. Remove from the oven and tranfer to a wire rack to cool for 5 minutes. Remove the sides of the pan. Invert to remove the bottom; peel off the waxed paper. Invert again to let the cake cook right-side up on a wire rack for 2 or 3 hours. If making ahead, wrap airtight in plastic and store in a cool dry place for up to three days or freeze. Hollow out the cake: Using a potlid or tart pan bottom as a guide, centre a 7 inch circle on top of the genoise and with the tip of a sharp knife, cut down 1 inch deep into the cake and cut around the circle. Insert the knife in the side of the cake 1 inch down from the top and swivel it back and forth, keeping the knife horizontal. The idea is to remove the 7 inch circle of cake from the top, leaving the sides of the cake intact. Carefully remove the top of the cake and with the cake cut side up, trim off enough of the cake to leave an even layer of 1/2 inch thick. Cut this round into 8 wedges and reserve. Place the genoise shell on a large serving platter. Carefully hollow out the inside with a knife, leaving a 1/2 inch layer on the sides and a 1 inch layer on the bottom. Cut the insides pieces roughly into 1/2 inch cubes and place them in a medium bowl. Sprinkle 2 tablespoons of the rasperry syrup on top and toss to moisten. Brush the insides of the genoise shell with the remaining Raspberry Syrup, dabbing generously on the sides and lightly on the bottom. Do not moisten the wedges. In a large bowl, beat the cream with 1 tablespoon of the confectioners sugar and the framboise until soft peaks form. Fold in the chopped strawberries and the moistened cubes of cake. Spoon this filling into the genoise shell, spreading it into an even layer. Arrange the wedges of cake decoratively on top, in a spiral pattern with the points meeting in the middle. For decoration, slice whole strawberries almost through to stem and fan out. Place one on the edge under each wedge and a couple in the middle. Sprinkle with confectioners sugar and a some sprigs of mint.

I just attended a 25th anniversary and it was great... my younger cousin (20) hosted the event in honor of her parents (my aunt and uncle). Now keep in mind she is a full time university student paying her own tuition on a small budget. Because she was on a very tight budget she decided that she would have an open bar (which is fine by me as I am there to celebrate the 25 wonderful years that my aunt and uncle have shared.) Secondly she decided she would have everyone pay for their own meal... this is how she worked it out... she asked for $35 from each guest... $20 to go towards the meal, which was very good... and the remaining $15 from each guest was pooled together and given as one gift from the entire family to be put towards my aunt and uncles trip to Hawaii. I know it seems we paid for everything... but that is not the case... I think people sometimes overlook the other hosting details that add up... such as the venue, decorations, favors, cake, centre pieces and etc. She also hired a photographer, which I think is more important paying for than the bar... the photos are lifetime memories that will help remind our entire family of the amazing time we had that day/night. I am happy she kept my aunt and uncle in mind that day... it was there day and if that meant I had to spent a little bit of my money to make sure it was everything they dreamed, then so be it I LOVE MY FAMILY. I almost forgot... we raised $1800 toward their trip to Hawaii. Pretty good, eh! (Yes I'm Canadian.) Think about it! If I had to go out and get a card that's $5... gift wrap and bows $10-$15... a gift is approx. $50 or more if you want something worth buying... this would have added up to a lot more money. So basically I saved... I paid $35, $20 to my meal, $15 toward the Hawaii pool and approx. $12 on drinks the wine was free and set on the tables. So if you do the math based on buying a gift at $50 and the card and bow at $15... I saved $23, WOW! Sure she could have left the bar out all together, but I think it's best she gave her guests the option to have a few casual drinks or not. I mean really what does it really cost for a few good casual drinks approx. $15. Just my opinion! Have a good day!

Pixistix's Hot Milk cake. I copied the frosting off the Cooking forum, but darn if I remember who posted it. READ where it says to double the ingred for a 9x13 pan for the frosting! Hot Milk Cake - Pixistix Old fashioned, simple, melts in your mouth! 4 eggs 2 cups sugar 2 1/4 cups flour 2 1/4 tsp. baking 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. I'm not sure where the recipe for the topping came from, but this is what Tara used: 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 the 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. ChubbyRats Banana Cake BEST EVER Banana Cake with Cream Cheese Frosting #67256 This is one of,(if not) the BEST banana cake i have ever tasted! I thought the oven temp. of 275 sounded a little low,but this cake baked up(and rose) beautifully in my oven at this temp. after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not,but i did it,and this cake was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All i know is that i followed this recipe EXACTLY as stated (except that i had no buttermilk, so i subbed with a mix of lemon juice & milk) and i got exceptional results. Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR!I really liked it slightly chilled, but great at room temp. too! It got better each day it sat! I was extremely pleased with this cake and will be making it over & over again!! So glad i came across this one!!(on another website). 3/4 cup butter 2 1/8 cups sugar 3 eggs 2 teaspoons vanilla 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups buttermilk 2 teaspoons lemon juice 1 1/2 cups mashed bananas Frosting 1/2 cup butter, softened 1 (8 ounces) package cream cheese, softened 3 1/2 cups icing sugar 1 teaspoon vanilla chopped walnuts Preheat oven to 275. Grease& flour a 9x13 pan. In a small bowl, mix mashed banana with the lemon juice, set aside. In a medium bowl, mix flour, baking soda,& salt, set aside. In a large bowl, cream 3/4 cup butter& 2 1/8 cups sugar until light& fluffy. Beat in eggs, one at a time, then stir in 2 tsp. vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in centre comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. For the frosting, cream the butter& cream cheese until smooth. Beat in 1 tsp. vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired. DELICIOUS!