So, lindac, you think what I said is "very odd", and you are determined to make sure everyone knows how you feel by posting your objection more than once. Not that you care, but Christmas means a lot to me, including recipes, so I quickly tuned in without ever checking a date. While your intelligence is surely appreciated, these forums are also full of your bark and bite replies which in mho could/should be tempered. As for Jasdip, who does not play by rules and apparently walks on water, I'm harshly chastised by her for not avoiding use of my blue pencil in games she'll be pleased to learn I shall no longer join. Although neither of you know me or anything about my life, it is not open to grouchy rudeness and unnecessary criticism, so I shall temporarily bring myself down to your levels by saying, with good humor, you can both KMA in Bloomingdale's window. No need to reply. Thanks to you I will no longer be here. Ta-ta.

terri pacnw - Sorry I can't remember who shared this recipe on this board about 18-months ago, but the link to the original recipe is below, and it's become a favorite cake of ours. Here's my lower-fat, lower-glycemic version for ONE 9-inch cake: 1/2 c. white whole wheat flour 1/2 c. c. wholegrain spelt flour 1/2 t. baking powder 3/4 t. baking soda 1/2 t. salt 1 t. cinnamon 1/4 c. melted coconut oil 1/4 c. agave nectar 2 eggs 1 c. grated carrots 1/2 c. unsweetened crushed canned pineapple, drained 1/2 c. chopped walnuts (the more the merrier ;-) - plus more for garnish on the top) I bake mine in my Sharp Convection/Microwave Oven (15-17 minutes 325°F LOW/MIX BAKE), so adjust the time and temperature to a standard oven. I also make a sugar-free/low-glycemic cream cheese frosting with 3-4 oz. cream cheese, agave nectar to sweeten (2-3 T. - I've never measured - this is a "dump recipe" ;-), approx. 1 T. milk/cream/half-and-half (whatever you have on hand) - more if frosting is too thick, plus enough dried milk powder to create a thick cream cheese frosting. I use Morning Moo's or 1st Best Whey Milk powder - which are whey-based milk substitutes and a little sweeter to taste than regular non-fat dry milk. If using regular non-fat dry milk powder, you may want to run it through the blender to make the powder smaller for better mixing. -Grainlady Here is a link that might be useful: The Fantabulous Whole Wheat Carrot Cake

I tried looking for you, I found this recipe. Take a look at it compared to the one you have and adjust from there. Or.......... use this recipe instead (see link bleow), she said they are the best blueberry bran muffins she has ever had. Here is a wonderful blueberry muffin recipe most of us have tired & love. Posted by ivamae (My Page) on Tue, Aug 10, 10 at 10:06 Blueberry Muffins - makes 9 large ones. The batter is very thick 1 1/2 cups all purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk ( approximately - see below) 1 cup fresh blueberries ( I used half of the pint container.) 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 & 1/2 teaspoons ground cinnamon 1. Preheat oven to 400 degrees F. ( I had it just a wee, wee bit less) 2. Grease muffin cups or line with muffin liners. Combine first 4 ingredients. Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk. Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff. Fold in the blueberries. It says to fill the muffin cups right to the top. I didn't fill them quite that much. Sprinkle with the crumb mixture. 3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork ( I used my one hand to finish crumbling it.) Sprinkle over the muffins before baking. 4. Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done. It is so very easy and they freeze well, too. Here is a link that might be useful: blueberry bran muffins

Mine doesn't seem to be overly salty either, but I do rinse it, then sprinkle the spices over top and most of the time I add a bit of water to the bottom of the dutch oven, more water if it's the crockpot. Peppi, it's one of those "5 ingredient" recipes and I didn't even mean it to be. (grin) I chop up the corned beef, dice some potatoes and onions. Throw some fat into a frying pan, add the onions and potatoes and stir until nicely browned. Add the chopped corn beef and some beef broth, I use my home canned stuff and use maybe a cup. Put a lid on and cook until the potatoes are tender. At this point it's ready to serve with some nice over easy eggs, but the girls liked a crunchy bottom layer. So I dumped out the hash, added butter to the hot pan, put the hash back in, made wells for eggs and put the lid back on. By the time the eggs were done the bottom was starting to crisp up and it was perfect. I've never used any measurements and the corned beef is salty and spicy enough that I only occasionally add a grind of black pepper when serving it. I use as many potatoes as I want servings, I can stretch just a little bit of corned beef this way or add a lot if I have some that I need to use up. I've added cabbage or parsnips at various times, I really like the added sweetness from the parsnips but Elery likes the original potato and onion version. It's really simple, just fried potatoes and onions and some leftover corned beef, but it's just the way we like it. We just got the cooktop installed, but no electricity yet for the ignitors, so it's probably going to be the crockpot... Annie