John's Heat Sensor Cookie for those that get their hostas shipped in the summer!!! I doubled the recipe. INGREDIENTS 2 cups shortening,or butter 1 1/2 cups brown sugar packed 1 1/2 cups granulated sugar 4 large eggs 4 tsp vanilla 4 1/4 cups flour 2 tsp baking soda 2 tsp salt 3-4 cups semi-sweet chocolate chips Fillings can be Creamy Peanut Butter, Carmel, Marshmellow or Raspberry Jam Dark Chocolate candy waffers by "Make a Mold" brand or Wiltons DIRECTIONS Set oven to 350 combine shortening and sugars and mix to creamy texture add eggs one at a time and mix again to fluffy consistancy add vanilla combine flour, baking soda, salt and add and mix well add chips and mix well drop by cookie scoop or tablespoon on ungreased cookie sheet bake for 10-11 minutes. remove and chill in freezer for 5 minutes spread peanut butter over bottoms of cookies, other choices may be raspberry jam, marshmellow fluff, carmel (the apple dipping kind) Place on cookie sheet with bottom of cookie with filling facing up waiting for the next step of covering with melted chocolate I melt dark chocolate wafers in the microwave on high for a minute and stir every 30 seconds to prevent over cooking. When chocolate is melted I spoon it over the cookie which I hold in my hand being sure to cover all the filling ingredients so to prevent it oozing out. Then place the chocolate covered cookie on a waxed paper cookie sheet and place in the freezer for another 5 minutes. Once chocolate sets up you're finished with the Heat Sensor. Be sure to lick all the chocolate from your fingers, cause sometimes the semi sweet chips may still be a little soft and gooie. If you really want to make a mess then make a Fluffer Nutter by spreading marshmellow fluff on top of the peanut butter and then covering all that with the melted dark chocolate!! Enjoy

oops... think I know the answer to my own question. Brain wasn't working last night. 100% vinegar - used as preservative - so it shouldn't matter whether there is roasted peppers or raw. And because this particular recipe calls for undiluted vinegar and the sugar amount is so low, sugar is being used as a flavoring agent and isn't actually preserving in this recipe, if my 'morning brain' is recalling properly. Sorry for the wasted space here!

That's an interesting way to quickly deal with the wetness! Here is the pastry recipe. I haven't made it so I can't tell you how I like it. If you try it let me know! Buttermilk Pie Crust Dough Bon Appetit : November 1991 Yield: Makes enough for 2 crusts ingredients 2 1/2 cups unbleached all purpose flour 2 tablespoons sugar 1 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced 1/2 cup chilled solid vegetable shortening 1/4 cup plus 2 tablespoons buttermilk preparation Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.)

twoyur, I tend to agree with you. Overbaked cakes, no matter how good the recipe, tend to be dry. I've made that cake a couple of times, and although it's not a favorite, it wasn't particularly dry. If she wants it moister, she could always try adding a half cup of yogurt or sour cream, and/or an egg yolk. The recipe has little fat, no eggs or other liquid and depends on that can of soup for moistness. I've also added applesauce and with those spices it might be a good flavor addition. Most importantly, though, do not overbake cake. I test about 5 minutes before I think it should be done and remove it from the oven as soon as I get a clean test from my toothpick or cake tester. I think cakes are better a bit undercooked than they are overcooked so the first thing I'd do to the recipe is bake it 5 or 10 minutes less and see if that helps. Annie