Hey Bob E. Lish...here is one that I got off the internet but used for a friend back in Minnesota whose favorite cake was Red Velvet Cake, and he always liked it. If you want, I'll come tutor you in the proper handling of red food coloring and sharing of excess frosting, and we can...go get the camera and take pictures of the cake for all the nice people out there to see. Yeah...that's it! ;-) This one has a frosting recipe already with it. And you thought I was just another pretty face. Ha! Red Velvet Cake 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 2 tablespoons cocoa 4 tablespoons red food coloring 1 teaspoon salt 1 teaspoon vanilla extract 1 cup buttermilk 2 1/2 cups sifted all purpose flour 1 1/2 teaspoons baking soda 1 tablespoon distilled white vinegar Grease two 9 inch round pans (I'd probably use the spray now, probably used cocoa over the grease back then (as I did for dark cakes), haven't made this since I came to California). Preheat oven to 350 degrees. Cream shortening and 1 1/2 cups sugar well. Add eggs and beat well. Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar (it does this cool bubbly thing when you mix the soda and vinegar, so you're forewarned and won't freak and accidentally knock over the bottle of food coloring!). Fold into cake batter, don't beat or stir now. Bake for 30 minutes. Icing 5 tablespoons all purpose flour 1 cup milk 1 cup white sugar 1 cup butter 1 teaspoon vanilla extract Cook 5 tablespoons flour and milk over low heat til thick, stirring constantly. Let cool thoroughly! While cooling, cream 1 cup sugar, 1 cup butter and 1 teaspoon vanilla. Beat this well til light and flufy. Add to flour mixture and beat until spreading consistency. Ice cooled cake.

Yikes that sounds good!

Oil is typically not used in a white cake, they require a solid fat - shortening/butter/coconut oil, or a combination of solid fats (some recipes will include half shortening and half butter - the butter contributes flavor). CAKE 101 - Cakes are classified according to whether or not they contain fat. The majority of cakes are either shortened or unshortened; a third category is chiffon cakes. Shortened cakes are also called butter or conventional cakes and use a solid fat. Examples of shortened cakes include the standard plain white, yellow, chocolate, spice, Bundt, pound cakes, and fruit cakes. The solid fat is combined with the sugar (creamed) until it's light and fluffy and the cake is leavened with chemical leavening. The solid fat contributes to tenderness, volume, moistness, and flavor. Oil coats the flour proteins which prevents them from adhearing to water. This reduces gluten formation and leaves more moisture in the batter. An example of this is a tea bread or quick bread. The addition of a liquid fat (which can be a melted solid fat or a vegetable oil) will result in a heavy and compact cake (think banana bread or pumpkin bread which are quick breads, not cakes). Unshortened cakes, also known as sponge or foam cakes (include angel food), use no fat, but get their volume from beaten egg whites. Chiffon Cakes are a hybrid of shortened and unshortened cakes. The fat, usually from vegetable oil and egg yolks, is combined with foamed egg whites, cake flour, and leavening agents. Common examples include lemon or chocolate chiffon cakes. One of the best white cake recipes is from Betty Crocker - SILVER WHITE CAKE, but it's made with shortening, and you can find the recipe on-line or in all the older Betty Crocker cookbooks (Betty Crocker's Picture Cook Book). If you find a white cake that uses liquid vegetable oil, it's an anomaly, or includes a commercial mix. -Grainlady

Jasdip, I've seen recipes for pork roast with cranberry sauce cooked (I think in a crockpot). After the roast cooks, you thicken the sauce with corn starch. I haven't made it, but it sounds good. Have you tried the Ocean Spray website? They may have recipes there. I love cranberry sauce! Haven't tried this, but anything with Ritz crackers is great in my book. TOFFEE BITES (Kitchen Trials) 1 box Ritz crackers (225g) 1 bag Werther's Original Hard Candy (180g) 1 can sweetened condensed milk Preheat your oven to 350F with a rack in the middle position. Line a rimmed baking sheet with a mat or parchment paper.Unwrap the caramels, place in a zip lock bag, and use a rolling pin to break into small pieces. Do the same to break the crackers into small pieces. Put the broken crackers, caramels, and condensed milk into a medium bowl and mix well with a fork.Dump the mixture on the the prepared baking sheet, and use a spatula to spread out to an even, 1/2" thickness. Bake for 15 minutes. While the bites are baking lay a sheet of parchment paper on your counter. Dump the cooked mixture onto the parchment, and as it cools use two spoons to break it up into bite size pieces. Let cool completely before eating.