Hi Mary, I'd be more than happy to share my Mandarin Orange Cake recipe! Mandarin Orange Cake 2 cups flour 2 cups sugar 2 eggs 2 tsp. vanilla 1 tsp. baking soda 2-11 oz. cans Mandarin oranges, undrained Frosting: 1-15 oz. can Mandarin oranges, undrained 1 pkg. dry instant vanilla pudding (1 small box) 1-8 oz. container Cool Whip Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, and baking soda. Add eggs and vanilla; mix until well blended. Stir in 2-11 oz. cans Mandarin oranges with the juice. Pour batter into a greased and lightly floured 9 x 13 inch baking pan. Bake for 30 minutes or until toothpick inserted in center comes out clean. Frosting: Blend together 1-15 oz. can Mandarin oranges with juice, 1 package instant vanilla pudding, and 1-8 oz. container Cool Whip. Chill for 2 minutes (or longer) until mixture has set a little. Spread on cooled cake. Mom got a stand/upright mixer some time ago (a year or so ago) from Ginny's and it's been a big help in doing cakes, cookies, and other desserts! And I don't act at the theatre, I'm more behind the scenes helping clean and put up sets on the workdays. Not sure when I'll be learning to drive, but maybe it'll be sooner than later. Brad AKA Moonwolf

Linda C, wishing you and your cast and crew the best of luck :-D. I had a heck of a time choosing what kind of pie filling to make for this cobbler. I originally wanted the blackberry pie filling, so I hope my first instinct was a good one. LOL I'd be more than happy to bring your company some cobbler! Annie, we love our food as much as we love the theatre. I know at the last cast party, my gram's lemonade and the Pink Lady Cake were huge hits. This cobbler recipe is from the same book as the Pink Lady Cake. I know it's not a good thing, but the thickest section of my recipe box is the desserts! Brad AKA Moonwolf

Beanthere, here is the recipe that Monique posted over on Gardenbuddies. Monique's picture accompanying the recipe is definitely magazine cover worthy. On-the-go lemon loaf with pistachios Flecks of green pistachios make this luscious lemon loaf even more appealing. The sweet-tart lemon glaze helps keep the bread incredibly moist. 220 calories Preparation time 15 minutes Baking Time 55 minutes Makes 16 slices 1-3/4 cups (425 mL) all-purpose flour 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) salt 1 lemon 1 cup (250 mL) coarsely chopped shelled pistachios 1/2 cup (125 mL) unsalted butter, at room temperature 1-1/4 cups (300 mL) granulated sugar 2 eggs 1 tsp (5 mL) vanilla 2/3 cup (150 mL) milk 1.Preheat oven to 350F (180C). Lightly oil or spray a 9x5-inch (2-L) loaf pan. In a medium-size bowl, using a fork, stir flour with baking powder and salt. Grate peel from lemon, then stir in. Coarsely chop nuts. In a large bowl, using an electric mixer on medium speed, beat butter until smooth. Gradually beat in 1 cup (250 mL) sugar until well mixed, 2 minutes. Beat in eggs, vanilla and milk. Using a wooden spoon, stir in flour mixture until batter is moist. Stir in nuts. Do not overmix. Scrape batter into prepared loaf pan. Smooth top. 2.Bake in centre of preheated 350F (180C) oven until deep golden brown and a cake tester or skewer inserted into centre of loaf comes out clean, 55 to 65 minutes. Meanwhile, squeeze 3 tbsp (45 mL) juice from lemon into a small bowl. Stir in 1/4 cup (50 mL) sugar. It won't completely dissolve. When loaf is baked, remove pan to a rack. Using a cake tester or skewer, immediately poke several holes in top of loaf. Brush or drizzle half of lemon glaze over hot loaf. Cool in pan 10 minutes, then run a knife around inside of pan to loosen loaf. Carefully turn out loaf, then turn top side up on a rack. Evenly brush or drizzle remaining lemon glaze overtop. Great warm or at room temperature. Or cool completely, then wrap in plastic, then foil. Bread will keep well at room temperature 1 day or refrigerate up to a week or freeze up to 2 months. Packed To Go Slice bread, then place on a plastic tray and wrap in plastic. Or store in a covered container. Courtesy of Chatelaine magazine . *****My notes.. I wrapped this bread quite tightly almost as soon as it was cooled..This morning it was as moist as can be..and lemony luscious.I added some lemon juice to the batter also as I love the taste of lemons. Monique Quebec Zone 5

I'm feeling better today...less frustrated and, well, ticked. This woman is a master at wasting time, a talent, I suspect, she's had her entire life. The thing what set me off yesterday was her absolute lack of responsibility for what she'd done. She wasn't embarrassed. She wasn't motivated. She was mad she'd got caught. She is very sneaky as it is; now she'll get sneakier. The boss called me this morning. We had a good talk. I was very frank with her. What will happen now is anyone's guess. Firing her could be done but nobody, even me, wants to do that. This is a little county. None of us are going anywhere so we have to live with each other for a long time. As it is, her duties are limited. She had severe diverculitis (SP) about two years ago and missed four months of work. She is also very overweight. The commissioner held her job until she was able to come back to work and her duties and hours were reduced to accommodate her weakness (from the illness) and, yes, her obesity. Instead of working six to two three days a week she is to come in at six every monday and do the week's baking and dessert making. Wednesday and Friday she is to come in at nine, help in the kitchen and do library work. (The boss does the cooking; she comes in very early and starts the meals. The co-worker is in charge of the baking (which she is very good at, just slow and sneaky) and the kitchen help. I work in the library, run the senior activities, bookmobile and children's program as well as clean. I am certified to be in the kitchen and can fill in if someone is gone but I don't cook anything. I peel potatoes and run the can opener and wash dishes but that's about it. I can take no credit for the good meals served.) She was unhappy with the reduction in hours so started wasting time. We have a nice kitchen with two professional ovens and a large, industrial mixer, large enough to mix a lot of bread dough. So on monday she will mix up just enough dough to bake one loaf of bread and one pan of rolls and use both ovens and this will take her until noon. Then of course she can make a big deal out of running out of breads and desserts and spend three or four hours the next two days making those. She doesn't like using the computer in the library nor does she like filing books. It doesn't matter if the bins are full of books (needing whatever done with them) or if there's just a few. She will spend four hours emptying it. Her husband is a good man. I've thought of saying something to her but she is a master at turning things around (like she did yesterday) so I don't. She is what she is. What I do though is go around her and get the job done. Like yesterday, instead of letting her be the 'boss' and the 'blamer' in front of the patrons, I just starting dishing up trays. First though, I took temperatures of the food to make sure we were legal. We weren't. She'd turned the burners off and the food was cold so everyone had to wait until the food got hot enough to register properly. THIS really ticked her off and makes me wonder how many times too cold food has been served? Our library and offices are very small so there isn't much room for books to accumulate so my boss told me to empty the return box and bins once a week, check them in and then give to this woman anything that needed fixed, cleaned or color coded and file the rest. If the fix box gets full though, me or the boss will just take care of the books in it just to get them into circulation. Of course, this ticks the co worker off because now she has no reason to sit for four hours. It'll work itself out. Things like this usually do. She can't fight if no one will fight for her and if she wants to blame me she can. I've discovered whiskey soaked raisins!! LOL Lori