Good Morning, Everyone! Thank you all for the "welcome back". I missed each and every one of you. Stormy here today on this Good Friday. Dark and a bit chilly out. Good weather for gardens though. Glad for the rain though. We've had high temps and high, dry winds this past week and wildfires every day. Nothing close to here, but close enough that I could smell the smoke. My dogs erupted in chorus with every firetruck that passed by over on the highway.(hehehe). I took pictures of the gardens on the 31st. Glad I did, as the hot, dry winds dried out all the pretty yellow Jonquils later that day. Blasted hot winds ruined them before our Easter Sunday family picnic and egg hunt. They were magnificent in chorus with the yellow forsythias, white Bridle's Wreath, and Redbud trees now in full bloom all over the garden. My beloved Jane Magnolia is breathtakingly beautiful this year and smells so wonderful. I planted out some Orange Perfection Phlox yesterday. Tried them last year, but they didn't make it. This rain may ensure these do. I dug around in the bin at the store until I found one, just one package with moist peat inside. Holding it up to to sunlight, I could just make out something possibly alive in that dark green plastic bag. Makes me mad to pay five bucks for dead rootstock. They are not the best looking root stocks I ever saw, but think they will make it. I only need one to survive to establish a nice clump this year for next year's blooms. I also planted a package of purple Liatris and a package of Freesia bulbs for summer blooms. I love the smell of Freesia. Yummy. All the Peonies are up and beginning to make tiny flower buds. Hopefully the red ones and deep magenta ones will bloom this year too. If they do, it will be their first time. Some deer came into the yard this winter and ate the top branches off the one surviving River birch sapling, but it is recovering nicely now. I caged it with a tomato cage and for now they are leaving it alone. They are "camped" up on the hill, hiding in wait for my juicy, delicious roses to start blooming, no doubt. :[ I've been taking the dogs for walks up there every morning and hopefully their pee and poop will make them think twice about coming any closer to the back yard. My English Shepherd could easily take down a whitetail deer. DH said this weekend he would finish stretching field fence around on the inside of the existing barbed wire fencing to keep out critters. That won't keep deer out, but it will keep our dogs in, so we can let them run loose on the property. That will be great. They need the exercise and I need them to do their job protecting the place. They love it, too. Hopefully the raccoons & coyotes will take the hint. Keep Out! Anyhow, so far so good. Gotta go check on my chicks. They poopy up their water really fast and will be ready for breakfast. :) Talk to you guys later. ~Annie

Maybe this is close to what you are looking for? It is very delicious as a rectangular cake not a round one, but maybe two round layers could be made instead? I think you could omit the walnuts if the cake you remember did not have them in the recipe. Luscious Orange Sponge Cake Cake 1 cup cake flour 1 t. baking powder 1/4 t. salt 1/2 c. finely ground walnuts 3 eggs 3/4 c. sugar 1/3 c. orange juice 1/2 t. orange extract Confectioners' sugar Grease a 15"x10"x1" jelly roll pan. Line with wax paper and grease. Stir nuts into mixed dry ingredients. Heat oven to 375. Beat eggs 5 minutes. Gradually add sugar, beat 2 minutes more. Add juice and extract at low speed. Fold in flour mixture. Pour into pan. Bake 15 minutes. Turn out on a towel sprinkled with confectioners' sugar. Cool on rack. Frosting: 1 cup sugar 1/3 cup flour 3 egg yolks 1/4 t. grated orange peel 1/2 cup orange juice 1 TB lemon juice dash salt 3 TB additional orange juice 2 cups whipped cream Combine sugar, flour, egg yolks. Beat well. Stir in rind, juices, salt. Cook on low heat (225) for 20 minutes. Cool. Stir. Cut cake in 3 rectangles 5"x10" each. Sprinkle with the 3 TB orange juice. Fold cooked and cooled orange mixture into cream. Use one-third between the layers. Frost top and sides. (Sprinkle sides with more finely chopped walnuts if desired) Chill before serving.

I googled "corn flake cookies" and found several recipes that have corn flakes and no oatmeal or other embellishments. The first does have spices, but sounds delicious. Cornflake Cookies from RandomThoughtsofChrisTilley blog Preheat oven to 350 1/2 cup margarine 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 tsp backing powder 1/4 tsp salt 1/2 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 1/2 cups Corn Flakes Cream the margarine and both sugars Beat in egg and vanilla Mix together all dry ingredients except the Corn Flakes Add margarine mixture and beat Add the Corn Flakes and beat just enough to incorporate Drop by spoonfulls onto a cookie sheet Bake in a 350 oven for 10-12 minutes >>>>>>>>>>>>>> Cornflake Cookies from http://www.cdkitchen.com/recipes/recs/32/Cherished-Cornflake-Cookies76055.shtml Serves/Makes: 4 dozen Difficulty Level: 3 Ready In: 30-60 minutes 2 egg whites 1/2 teaspoon salt 1 teaspoon vinegar 1 tablespoon vanilla 2 teaspoons sugar replacement 1 teaspoon liquid fructose 2 1/2 cups unsweetened cornflakes -- crushed Preheat oven to 350 degrees. Grease cookie sheet. Beat egg whites until frothy. Add salt. Beat until stiff. Beat in vinegar, vanilla, sugar replacement and liquid fructose. Lightly fold in cornflakes. Drop by teaspoonfuls 2 to 3 inches apart on prepared sheet; Bake for 12 to 15 minutes, or until cookies are lightly browned. Cornflake Cookies from http://belachan2.blogspot.com/2008/01/cornflakes-cookies.html This is a crispy and crunchy cookie and not too sweet. (A) 120 ml canola oil (or other vegetable oil) 1 large egg 1 tsp. Pure vanilla extract 1/4 cup + 1/8 cup sugar (B) 1 1/4 cup self-raising flour (or all-purpose flour -- add 1 tsp. of baking powder) 1 1/2 cup cornflakes Method: 1. Mix (A) in a bowl. Add in (B). Mix well with a spatula. Some cornflakes will crush when mixing. 2. Use a small cookie scoop and scoop cookie dough and place on baking sheet lined with parchment paper. 3. Bake at preheated 350'F oven for 15-17 minutes. Or baked in preheated 325'F convection oven for 13-15 minutes. 4. Let cool in pan for 5 minutes before transferring it to cool completely on a wire rack. Store in air-tight container. ~Yield about 32-35 with cookie scoop. Edited to add: You should bake the cookie dough inside the paper cup so that the dough will expand to fit the paper cup while baking. Cornflake Cookies from http://chowtimes.com/2007/05/26/corn-flake-cookies/ Ingredients 1 cup granulated sugar 1 cup butter, room temperature 1 teaspoon baking soda 1 teaspoon cream of tartar 1 1/2 cups all-purpose flour 1/2 cup chopped nuts 1 teaspoon vanilla 2 cups cornflakes, whole Instructions Cream the butter and sugar (can cream them by hand). Mix all dry ingredients and add to the butter-sugar mixture. Mix well. Add nuts, vanilla and cornflakes (no need to crush as the mixing will crush them). Mix until blended (by hand). Roll into balls about the size of an English walnut. I used a small ice-cream scoop to do the job. Place balls on an ungreased cookie sheet (may be lined with parchment paper). Leave space (2″ apart) for spreading as the cookies spread quite a bit. Flatten the ball with a fork. Bake in a preheated 350F (set to 325F if using dark cookie sheet) for 10 to 12 minutes. Let cool slightly on cookie sheet (cookie is very soft just out of the oven) before removing to a wire rack to cool completely. CORNFLAKE COOKIES http://www.foodreference.com/html/cornflake-cookie-0208.html "My father's aunt gave this recipe to my mom many years ago when I was a very young child. Everyone loves these cookies and always wants to know what is in them. They are surprised when I tell them I use cornflakes to make the cookies." Norma Jo Drewette, Jackson, North Carolina Makes About 2 Dozen Cookies Ingredients 1 cup (2 sticks) butter or margarine, softened 1 cup sugar 1 teaspoon vanilla extract 1 1/2 cups self-rising flour 1/2 cup pecans 2 cups cornflakes Directions 1. Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray. 2. Cream the butter, sugar, and vanilla in a large bowl. Gradually add the flour. Stir in the pecans and cornflakes. Drop by tablespoonfuls on the prepared baking sheet. 3. Bake for about 10 minutes until lightly browned around the edges and the middle looks firm. Remove from the pan immediately with a spatula.

modar - I painted my dining room in my last home dark burgundy! Deep, dark red, not purple-ish. My DH thought I was nuts, be he did his best to keep his mouth shut, and he ended up loving it! It was a small room, and I think the color warmed up the space and made it feel cozy and rich at the same time. We got lots of compliments. I chose Georgian Brick for this house because I was trying to coordinate with my brick fireplace and brick floors in another room. I love the color! Good luck with your choices, bloomin...