Ooops, forgot to post a couple of recipes - Chèvre and Grape Truffles with Pistachio Crust · 8 oz (250 g) chèvre, softened · 4 oz (125g) cream cheese, softened · 3 tbsp (50 mL) port · Pinch salt · 2 lb. (1 kg) seedless green grapes · 1 cup (250 mL) pistachios, shelled, lightly toasted and ground 1. In a bowl, mix together chèvre and cream cheese. Add port and salt, and mix until smooth. Measure out 1 teaspoonful (15mL) mixture. Press grape into mixture. Cover grape and cheese with plastic wrap. Using the plastic wrap, evenly distribute cheese around grape. Remove plastic wrap and coat with pistachios. 2. Refrigerate until serving. Creamy Dill Cucumber Toasties Submitted by: Dianne McKenzie "I got this recipe years ago from a friend of a friend. I love it and make it all the time for parties. It looks great on the platter, and it is super easy! Everyone loves it!" Original recipe yield: 1 1/2 cups. INGREDIENTS: 1 (8 ounce) package cream cheese, softened 1 (.7 ounce) package dry Italian-style salad dressing mix 1/2 cup mayonnaise 1 French baguette, cut into 1/2 inch thick circles 1 cucumber, sliced 2 teaspoons dried dill weed DIRECTIONS: In a medium bowl, mix together cream cheese, dressing mix and mayonnaise. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients. GINGER'S ROQUEFORT GRAPES (makes 50) (Ginger St. Thomas) 1 lb large, seedless red grapes (about 50) 10 oz pecans 4 TBL crumbled Roguefort 8 oz pk cream cheese, softened 2 TBL heavy cream Wash the grapes & pat dry. Crush the pecans on a platter or sheet of waxed paper. Combine the Roquefort, cream cheese & cream in a bowl & mix well. Roll the grapes in the cheese mixture & then in the pecans, coating well. Chill, covered until serving time.~~ From First Impressions.

We adored Sol's Dirt Bombs aka Duffins! They're a delicious bit of cinnamon and cardamon heaven! Dirt Bombs Yields: 12 muffins* 3 cups AP flour, minus 3 tablespoons 1 tablespoon baking powder ½ teaspoon salt ½ teaspoon ground nutmeg ¼ teaspoon ground cardamon ¾ cup (1 ½ sticks) unsalted butter 1 cup granulated sugar 2 large eggs 1 cup whole milk ** Topping *** ¾ cups unsalted butter, melted ½ cup granulated sugar 1 ½ teaspoons ground cinnamon Preheat oven to 400º F. Place the rack in the center position. Generously grease a 12-cup standard muffin pan. Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl. In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. DonÂt over mix or beat the batter as this will make the muffins tough. Spoon the batter into the prepared pan, without smoothing the tops. Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack. Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon. Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature. *I've made this twice, and both times, this recipe has yielded 16 muffins instead of 12. **I substituted whole buttermilk for whole milk because I always have it on hand and prefer it for baking. *** The amounts listed for the sugar and cinnamon are not quite enough to coat all the muffins, so I recommend you double it. Sol My note: I used low fat buttermilk as that was all the store had, and they were delicious!

Here's another possibility. What if you made a rye muffin, whole wheat or any savory muffin and followed the jam muffin method: a dollop of batter in the pan, a chunk of limburger in the center and another dollop of batter. Then you'd have "Limburger Surprise Muffins." Here's a recipe from the Honey-Baked Ham site for a plain rye muffin, low on sugar. Just delete the Ham and Cheese and use the plain muffin batter. Ham and Cheese Rye Muffins. Epicurious has another delicious-sounding yeast-based rye muffin. Delete any flavor ingredients that don't seem compatible with the limburger. Scandinavian Rye Muffins . The filling in the center wouldn't have to be plain Limburger. You could do an Obatzda-type spread with any combination of Limburger, butter or cream cheese (about 3:1), milk if desired, paprika, dried or minced fresh onions, whatever. I'm going to try that Epicurious recipe myself (though I'll skip the Limburger, LOL). I love rye and it sounds delicious. I hope you let us know what you decide and how your new recipe turns out. Carol

I eat a piece of this 1/2 hour before a meal, and I do eat less, and am not hungry afterwards. It works better for some people than others. sorry not to e-mail this, but my e-mail hasn't been working right. HUNZA DIET BREAD RECIPE Hunza Diet Bread is a delicious, dense, chewy bread that's very nutritious and is almost impervious to spoilage. The following recipe makes a huge batch of approximately 60 (sixty) 2 inch squares, high in protein, vitamins and minerals. Keeps weeks at room temperature, even longer in the fridge and indefinitely in the freezer. The recipe for this wonderful bread is as follows: - * 4 cups of water * 3.5 (three & one half) to 4 pounds of natural buckwheat or millet flour * 1.5 (one & one half) cups of canola oil * 1.5 (one & one half) cups of natural unrefined sugar * 16 ounces of honey * 16 ounces of molasses * 4 ounces of powdered soya milk (half cup) * 1 teaspoon sea salt * 1 teaspoon cinnamon * 1 teaspoon ground nutmeg * 2 teaspoons baking powder (non aluminium) Hunza Diet Bread has a taste that is very satisfying and chewy all on its own, but you may also add if required, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients. Mix ingredients. Grease and lightly flour cooking pan(s). Ideally use baking trays with about 1 inch high sides. Pour batter in pan(s) half an inch thick over the base. Bake at about 300 degrees farenheit (150 C.) for 1 hour. After cooking, dry the bread in the oven for two (2) hours at a very low heat - 90 degrees farenheit (50 C). After it is cooled tip out and cut into approx 2 inch x 2 inch squares. Store it wrapped in cloth in a container. You may need to repeat the baking depending on the size of your baking pan, and oven, until all the mixture has been used. Hunza Diet Bread is made from natural buckwheat or millet flour. It is rich in phosphorous, potassium, iron, calcium, manganese and other minerals, as nothing has been destroyed in the preparation from the wheat. Thus it contains the essential nourishment of the grain. This is why you must ONLY use natural buckwheat or millet flour to make your own Hunza Diet Bread..... Good luck and good health .. bon appetite :-) Suggestions to lose weight with HUNZA DIET BREAD There are many ways to do it. This is another benefit. It's flexible. Here are some typical plans. Each piece of bread is thinly spread with butter for a total of approximately 100 calories. Plan A: Eat 1 piece every 5 hours of the 16 hours you're awake. That's 3 pieces which total 300 calories. This is the fastest way to lose weight I know of. It works faster than any high protein diet. Why? You have more energy and burn more calories. Second, the high fiber bread keeps your digestive system regular. Third, your body stays healthy. A healthy body means a properly functioning metabolic system. Plan B: Really gorge yourself with the bread. Two pieces every four hours for a total of 8 pieces but only 800 calories. You'll feel full all day. In fact, I doubt many people could eat this much of the bread. Plan C: Eat a piece in the morning for breakfast and a piece 3 hours before your dinner and you will eat a great deal less. Plan D: Eat a piece of HUNZA DIET BREAD, 10 minutes before you eat your regular meal. When we do this we eat only a fraction, such as 1/4 of what we would normally eat. If we wait longer than 10 minutes we don't want to eat at all. Plan E: Eat the bread at the end of meals that don't fill you up enough, such as low calorie meals. This is a perfect way to use the bread. You eat a low calorie meal, enjoy it, then eat a piece or two of bread to fill you up. Perfect! No suffering and no urge to snack. Plan F: Alternate Plan A, B, C, D. We recommend an alternation of the plans, but some people who just want to get the weight off as soon as possible will use Plan A exclusively.