nickibarry, you can see what a member is looking for by clicking on the link to their member page, and then clicking on the link for their Trade List BTW...you have no email link on your member page. Feel free to email me via my member page if you need directions or help getting it set up. I'd be happy to help you with it. 'scuse me please...Sue

try this one. It suggests using store bought dough if in a hurry. Jo Here is a link that might be useful: maybe?

Is your oven temperature uneven (hot spots?)or not the right temp? Test the cake with a tester or toothpick near the center 5-10 minutes earlier than a recipe calls for. It should come out clean without crumbs sticking to it. You can use a regular chocolate frosting with this if you prefer as I do: DARK CHOCOLATE CAKE W/WHITE BUTTERCREAM FROSTING 2 cups flour 1/4 tsp salt 1/4 tsp freshly grated nutmeg 1 1/2 tsp baking soda 4 squares (4 oz) unsweetened chocolate 1/2 lb unsalted butter, softened 1 3/4 cups sugar 4 eggs 1 1/3 cups buttermilk 1 tsp vanilla Preheat oven to 325° with the shelf positioned in the lower 1/3 of the oven. Line two 9" lightly greased & floured cake pans w/circles of parchment. (You can dust the pans w/cocoa instead if you like.) Whisk together the flour, salt, nutmeg & baking soda & set aside. Melt the choclate in the top of a double boiler over hot, not boiling water. Remove the chocolate from the heat & stir until smooth. Let cool. Cream the butter & sugar until light & fluffy, stopping the mixer to scrape the bowl & beaters several times. Add the eggs 1 at a time, beating after each addition. Add the flour mixture & buttermilk alternated to the batter, beginning & ending w/the flour mixture & mixing well after each addition. Stir in the vanilla & cooled chocolate, blending just until the color is even. Pour the batter into the prepared pans. Smooth the batter level, then spread it slightly from the center toward the edges of the pan so that the cake will rise evenly. Bake 35-45 minutes or until the top is lightly springy to the touch & a tester inserted in the center comes out clean. Remove the layers from the pan & cool completely on wire racks. Prepare the frosting. Center 1 of the cake layers on a serving plate & cover w/frosting. Place the 2nd later on top & frost the top & sides of the cake w/the remaining frosting. (Put the top of the layers upside down on the platter so the bottom is on top in case the cake "domes" a bit. You'll have a nice flat surface that way.)~~ WHITE CHOCOLATE BUTTERCREAM 6 TBL heavy cream 4 oz white chocolate, chopped fine 1/4 cup creme de cacao 1/2 lb unsalted butter, softened 1 lb confectioners' sugar (4 cups) Cream the cream to a boil in a small saucepan. Pour the hot cream over the chopped white chocolate & stir until completely smooth. Stir creme de cacao into the white chocolate into the white chocolate mixture. Col, stirring occasionally. Cream the butter in a large bowl. Add the confectioners' sugar & beat 5 minutes until light & fluffy. Add the white chocolate mixture to the butter mixture gradually, beating at low speed until the desired ocnsistency is reached. Decorate with dark chocolate shavings.~~Save the Brandywine Valley

this recipe can be greatly simplified but don't skip making the onion jam and the horseradish--i'd eat that on almost anything and it is great with the beef! Beef with Onion Jam and Horseradish cre fraîche 1 cup finely grated peeled fresh horseradish root (about 4 ounces) 1 8-ounce container crème fraîche or sour cream 1/4 cup white wine vinegar Coarse kosher salt Mix the ingredients in small bowl to blend. Season to taste with kosher salt. (Can be prepared 1 day ahead. Cover and refrigerate.) Onion jam 1 1/2 pounds red onions, very thinly sliced 2 cups dry red wine 2 tablespoons honey 1 tablespoon chopped fresh thyme 2 tablespoons red wine vinegar Tacos 10 7- to 8-inch-diameter flour tortillas, each cut into 5-inch square 2 tablespoons olive oil 4 9- to 10-ounce boneless rib-eye steaks, excess fat trimmed For onion jam: Combine onions, wine, honey, and thyme in large skillet. Bring to boil. Reduce heat to medium-low and simmer uncovered until wine is almost absorbed, stirring occasionally, about 55 minutes. Mix in red wine vinegar. Simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy). Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium heat until just warm, adding more water by tablespoonfuls if jam is dry.) For tacos: Preheat oven to 350°F. Wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes. Meanwhile, heat 1 tablespoon olive oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to cutting board. Thinly slice steaks crosswise. Divide steak slices among warm tortillas. Top with onion jam, then spoonful of horseradish crème fraîche. Tip: Use a vegetable peeler to peel away the horseradish skin, then a box grater, food processor, or Microplane. If the fresh is unavailable, substitute 1/4 cup of prepared horseradish. COMMENT: I don't really see the point in the tortillas, they just got soggy and didn't really add anything. But the onion jam was divine and I'll happily serve this as a meal with sourdough bread or potatoes in place of the tortillas in future. Makes 10. Bon Appétit January 2004 Todd English and i'm not a big fan of salmon but i actually like this quite well--i think a little goes a long way. BAGUETTES with SMOKED SALMON 6 tablespoons unsalted European-style butter, room temperature 1 tablespoon chopped fresh dill 1 tablespoon drained capers 1/2 French-bread baguette Dijon mustard 1 cup watercress, thick stems trimmed 6 ounces smoked salmon Coarsely ground black pepper An easy and elegant hors d'oeuvre. Mix first 3 ingredients in small bowl. Cut baguette horizontally in half. Spread Dijon mustard on cut sides of bread. Spread dill butter over. Top with watercress, then smoked salmon. Sprinkle with pepper. Cut each sandwich crosswise into 6 equal pieces, making 12 total. and no matter what you use as a filling for the sandwiches, a little pesto can always make it better, IMO-- MeganÂs Pesto Puree together: 2/3 C Parmesan 1 large clove of garlic ½ C almonds 2 C fresh basil s & p add in ¼ C olive oil 3T hot water Three Herb Pesto This recipe was created to accompany Sliced Tomatoes and Mozzarella with Three Herb Pesto. Can be prepared in 45 minutes or less. 2/3 cup firmly packed fresh basil leaves 2/3 cup firmly packed fresh mint leaves 2/3 cup firmly packed fresh parsley leaves 1/3 cup pine nuts 1/3 cup freshly grated Parmesan cheese 2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt 1/2 cup olive oil 1 tablespoon balsamic vinegar, or to taste In a blender or food processor purée all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week. Let pesto come to room temperature before using. Makes about 1 cup. Serves 6. Gourmet May 1994