The proper ingredient is baking soda!! LOL! I have listed a link to a book store that carries her book. I will say that I have never had anything made by her or from her cook book that is other than outstanding. She believes that if some butter is good more is better....and why not add cream as well! She's the one who taught me that current jelly fixes everything, from am over done roast, to blah carrots, to a roast chicken with a too white skin, to a pork chop that needs a sweet-ish sauce to a cookie that needs some filling! I hope there are some of her books left! Linda C Here is a link that might be useful: Where to buy

Mine has no apples....but it's very yummy! I suppose you could substitute dried apples for the raisins...but it's pretty good as it is. Carrot cake 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking powder and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.

Hey JoAnn! I've had this recipe for Jewish Rye for quite a while. Don't remember where I got it, nor have I ever tried it. If you do, please post the results. ABM JEWISH RYE BREAD 1-1/8 cup water 1-1/2 tsp. salt 1 Tblsp. sugar 2 cups white flour (for darker rye, substitute whole wheat flour for up to 3/4 cup) 1 cup rye flour (for lighter rye, substitute white flour for up to half the rye) 1 Tblsp. olive oil (optional -- it seems to make the bread stay fresh longer and some people prefer the texture) 1 Tblsp. caraway seeds 1/4 cup chopped onions (optional) 2 tsp. yeast Place all ingredients in bread machine in recommended order on the dough cycle. After first rise, remove dough, place on a bread board and punch down. If dough is too sticky, covering your hands or the bread board with corn meal or white flour usually is enough to bring it to the right consistency. If using a bread pan, shape loaf and place it in oiled bread pan. If you have a pizza stone, don't use a bread pan; shape the dough into a loaf or a ball or as you like and place it on a floured board (or the pizza peel). In either case, slash top with a sharp knife, cover the dough with a tea towel and leave it to rise for 1 hour. Preheat oven (preferably with pizza stone) to 450° F. The stone makes the bread crustier and gives a better contrast between the crust and the interior crumb. Spritz walls of oven with water twice before putting loaf in. (Omit for a less crusty bread). Bake thirty minutes at 450° F., spritzing the oven walls once more after five minutes, or, alternatively, bake fifteen minutes at 450° F., then reduce heat to 350° F. and bake thirty minutes more. Remove and allow to cool on rack.

I'm not crazy about raisins but am trying to learn to like them......I found this one in my Bread Machine Collections cookbook-it has the directions for both a 1 1/2 # or 2 # loaf........will post the former but if you would like the latter, just let me know: 1 1/4c water 1/4c nonfat milk 2T honey 1T butter 1 1/2 tsp salt 3c bread flour 1 1/2tsp rapid rise yeast 1/2c old fashioned oatmeal 1/2c raisins Place all ingredients except oats and raisins in bread machine in order specified by owner's manual Program basic cycle and desired crust setting. Press start. Add oats and raisins when bread machine signals or at the end of first kneading cycle. Complete program and remove baked bread from pan. Cool on wire rack. RL`