Jane, someone wrote to me and asked the same thing. I haven't tried that, but I ran across a recipe from a Sunset magazine that is similar, but with orange instead of lemon and with dried cranberries. The recipe was the winner of a Sunset cookie bake-off contest so it must be very good. Dried cranberries are good in muffins, so why not cookies. I doubt it would spoil the taste at all. If you try it please let us know how they turn out. Jen

That is very similar to what I make, the picture is mine: If I made them like Paula's recipe - they wouldn't be as good (her ingredients are fine, but the time/technique is a bit off) I use Rhodes Texas Rolls - they are just a little bit bigger than the regular ones. I spray my Bundt pan with Pam, then sprinkle whole pecans on the bottom. I melt 1/3 cup of butter and add brown sugar and 2 tablespoons milk or cream to it. I use enough sugar to make a heavy syrup. I don't cook this - just add it to the melted butter. Add 1 teaspoon of cinnamon to this. Pour this over the pecans, then add 12 Texas rolls on top. I spray those with Pam and cover with plastic wrap. If I leave them out over night - it must be quite cool. 8-10 hours in a warm house and they would be poofed over the top of the pan, LOL!!!!! If it is warmer weather, I place them in the fridge overnight - then pop them in a warm oven (170º) until they rise. It doesn't take long. I bake at 350º - but 30 minutes would be too long. Check at 20 minutes. I have had them with the butterscotch pudding and that is good too.

oh YUM, Luckygardner!! DH and I were reminiscing last nite about eating Johnny Cake as kids. He hated the way his mom made it, and I loved the way Nan made it. It's like a cornbread, and I remember eating it buttered. Some people put syrup on it. I found two recipes, one calls for an egg and the other doesn't. Does egg go in cornbread? Anyway, here's one. I want to try them both and see if they taste like by past. Johnny Cake (Wanderlust and Lipstick blog) 2 cups all purpose flour 1 teaspoon salt 3 teaspoons baking powder 1/2 cup cornmeal 1/4 cup sugar 3 teaspoons oil About 1 cup milk Whisk dry ingredients together, and then add oil and enough milk to make dough thick enough to knead (about 1 cup). Place in a greased 8 inch baking dish or an 8 inch greased cast iron pan. Cover loosely with plastic wrap and set aside for 30 minutes. Bake in a 375 degree oven for 30 minutes, or until golden brown. Serve in wedges or slices with butter or honey.

This corn & pecan dip has gotten raves on the Food Forum. Corn & Pecan Dip 2 8-oz. pkg cream cheese, softened ¼ c. lime juice 1 Tbsp ground cumin 1 Tbsp ground red chiles (I used 2 tsp cayenne and it was plenty hot) ½ tsp salt dash black pepper ¼ c vegetable oil 1 16-oz. can whole-kernel corn, drained 1 c. chopped pecans 1 small onion, diced (I like more) In a large bowl, combine all ingredients except corn, pecans, and onion. Beat until smooth with electric mixer on medium speed. Stir in corn, pecans, and onion. Serve with tortilla chips Or how about the classic spinach & artichoke dip? This recipe is from Southern Living. FLORENTINE ARTICHOKE DIP 1 (10-ounce) pkg frozen chopped spinach, thawed 2 (6 1/2-ounce) jars marinated artichoke hearts, drained & chopped 3 garlic cloves, finely minced 1/2 c. mayonnaise 12 oz cream cheese, softened 2 Tbsp fresh lemon juice 1 c. freshly shredded Parmesan cheese 1 1/2 c. French breadcrumbs, (homemade...see note) 2 Tbsp butter, melted DRAIN spinach; press between layers of paper towels to remove excess moisture. Drain and chop artichoke hearts. Combine spinach, artichoke hearts, garlic, and next 4 ingredients, stirring well. SPOON into a lightly greased 11" x 7" baking dish. Combine breadcrumbs and butter; sprinkle over spinach mixture. BAKE uncovered at 375° for 25 minutes. Serve with assorted crackers, bagel chips, or breadsticks NOTE: To get 1 1/2 cups breadcrumbs, tear off a piece of baguette. Pulse in a food processor until coarse crumbs form. Measure crumbs, tear off another chunk, and repeat procedure until you get 1 1/2 cups These toasts are excellent. Robust Onion Cheese Toast 1 cup mayonnaise 1 8-zs pkg cream cheese, softened 4 oz blue cheese, crumbled 2 Tbsp chopped parsley 2 Tbsp minced onion ½ teaspoon minced garlic ½ teaspoon hot pepper sauce ½ teaspoon white pepper 1 loaf sliced cocktail rye bread Combine mayo, cream cheese, blue cheese, parsley, onion, garlic, pepper sauce and white pepper. Cover and chill for 2 hours to let flavors blend. Can be made up to 2 days in advance. Spread 2 teaspoons mixture on each slice of bread and place on an ungreased cookie sheet. Cover with plastic and chill until ready to serve. To Serve: Preheat oven to 400 degrees. Uncover baking sheet and bake 10  15 minutes until toasts are puffy and slightly brown.