I have the decollate snails in my garden, but never had to buy them. They're just hanging out in my garden. I suppose that is why I don't see too many of the other snails or slugs! I must have enough of a food source for them.

Someone posted this recipe a while back on a thread looking for recipes using Pillsbury crescent dough. In that recipe, you melted the butter, added the sugar and sprite and mixed, then just poured the mixture over the crescent-wrapped apples. Then sprinkle with cinnamon. I've made it this way several times, my family loves it. The dough on the bottom absorbs the liquid but doesn't become soggy, the dough on top becomes crispy. My only suggestion is to stop and buy the crescent rolls at a grocery store near your grandmother's house, then just put it all together & bake at her house. This doesn't take more than about 10 minutes to do, and everyone will get to enjoy the wonderful aroma as they bake. Don't know if that's a practical solution, but I think it's what I'd do.

My thanks to Westelle for tipping me off to this post. I was quite excited to find fresh cakes of yeast at the grocery store yesterday. My recipe is very similar to the one Westelle posted except mine calls for fresh yeast. I got this recipe about 45 years ago from my husbands Polish aunt. Not sure if it is a traditionally Polish item but it was a family favorite. This recipe is more like a miniature pastry than a cookie and are best when served when fresh. I usually bake off part of them and keep the rest refrigerated for a week or so and bake them as I need them. BUTTERHORNS DOUGH INGREDIENTS 4 c flour 1 ý c butter 2 oz square of yeast 3 egg yolks 1 c sour cream 1 t vanilla Dash of salt DIRECTIONS FOR DOUGH Cut butter into the flour and then crumble the yeast into it. Combine until butter and yeast are no longer noticeable. Add the remaining ingredients and mix thoroughly. Separate the dough into 8 equal balls, wrap in plastic wrap and refrigerate for several hours. Roll each ball out to about 10 to 12 inch rounds. Cut each round into 6-8 wedges, depending on the size you prefer. Put a teaspoon of filling (recipe follows) onto each wedge and roll from outside edge to center point. Place point-side down on greased baking sheet. Bake at 350 for 20 minutes. (NOTE: When rolling out the dough you can use powdered sugar on the board instead of flour to prevent sticking.) FILLING INGREDIENTS 3 egg whites 1 c sugar 1 c chopped walnuts DIRECTIONS FOR FILLING Beat egg whites to soft peak stage. Gradually beat in sugar. Beat again until stiff. Gently fold in finely chopped nuts. If desired the butterhorns can be frosted with a powdered sugar and milk frosting when cooled.

Plllog, The Princess is a sweetheart, she takes care of us "old" people, LOL. LindaC, it is exactly like lemon curd and involves no boiling water or any stovetop cooking at all. I sometimes make it with Meyer lemon and I've also made a lime version, it all came out just fine. I just plain sugar, I never have superfine. I just whisk the eggs by hand, and leave out the zest, because the girls like it "smooth". And, in spite of Colleen's instructions about what to do if the stuff separates, I've never had a curdled batch. The "sneaky notes" are Colleen's, not mine. Lemon Butter (Colleen) 4oz butter (NOT margarine) 3/4 cup lemon juice (about 3 lemons' worth) all the rind from the lemons, grated 1 cup sugar (I use superfine) 4-5 eggs, thoroughly beaten Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved. Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. Whisk after each burst. Store in refrigerator to prolong the shelf life, which is short. Makes about 3 cups, maybe less. Sneaky notes: If you are making a LOT of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender. Then cut off the white pith with a paring knife. Making sure there are no seeds, drop lemon flesh into blender. Whizz it up until the rind is pulverised. You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration. You can double or triple the recipe, just use a bigger bowl and adjust the times. I also use the blender to whizz the eggs. If they are not totally beaten, you can get little white strings from the egg white which don't look great. If you overcook it and it separates, beat up an extra egg. Gradually mix separated (sounds much better than curdled, doesn't it?) mixture into egg. Repeat if necessary. Annie