I haven't made this but it's from a book called Small Batch Baking. You'll need two 14 or 14.5 oz cans, washed & labels removed with only 1 end of can removed. You can line the bottom of the can with parchment to make the cake easier to remove. OLD FASHIONED YELLOW CAKE (serves 2) Unsalted butter, room temperature for greasing the cans 1/2 cup flour, sifted + more for flouring the cans 3 TBL buttermilk 1/8 tsp baking soda Yolk of 1 large egg 1/2 tsp vanilla 3 TBL unsalted butter, melted & cooled 1/3 cup sugar 1/4 tsp salt Place rack in center of the oven & preheat oven to 350°. Grease insides of the cans & lightly dust them w/flour, tapping out the excess. Place the cans on a baking sheet for easier handling & set aside. Place the buttermilk & baking soda in a small bowl & whisk until the baking soda is dissolved. Add the yolk, vanilla & melted butter & whisk to combine. Place the flour, sugar & salt in a medium mixing bowl & whisk to blend well. Add the buttermilk mixture & whisk just until blended & smooth. Spoon the batter into the prepared cans, dividing it evenly between them. Bake the cakes until a toothpick inserted into the center of one comes out clean, about 25 minutes. Remove baking sheet from the oven & transfer the cans to a wire rack to cool 15 minutes. Then run a thin, sharp knife around the edge of each can, and invert them to release the cakes. Place the cakes upright on the rack & let them cool completely. (The unfrosted cakes can be stored in an airtight container in the refrigerator up to 2 days; or they can be frozen, well wrapped for up to 1 month. Let return to room temperature before frosting. To frost the cakes, cut each in 1/2 horizontally. Spread a layer of the frosting about 1/4" thick on the cut side of the cake half, then stak the other half on top of it. Frost the top & sides of the cake. Repeat w/the remaining cake & frosting.~~ DOUBLE CHOCOLATE SOUR CREAM FROSTING (2/3 cup) 3 oz milk chocolate, finely chopped (about 1 cup) 2 oz bittersweet or semisweet chocolate, finely chopped 3 TBL sour cream, room temperature 1/2 tsp vanilla Pinch of salt Place both chocolates in the top of a double boiler set over simmering water & heat, stirring occasionally until they melt. (Or microwave in a medium bowl on high power until glossy, 2 to 2 1/2 minutes rotating the bowl after 1 1/2 minutes.) Let the choclate mixture cool for 5 minutes. Then add the sour cream, vanilla & salt & whisk to blend well. Let the frosting cool to room temperature, stirring it occasionally. When it is cool, it should be thick enough to spread. If not, refrigeratoe for a few minutes to thicken. Use immediately.

This one, called Swiss Bliss, is excellent. I've made it many times. I got it from a slowcooker group, and it is also posted on southernfood@about.com. 2 to 4 pound beef pot roast (lean chuck or bottom round) 1 envelope onion soup mix 1 can (4 oz) sliced mushrooms, drained (I use fresh) 1/2 medium green pepper, sliced 1 can (20-oz) tomatoes, drained and chopped, reserving liquid salt and pepper to taste 1 tablespoon steak sauce 1 tablespoon cornstarch 1 tablespoon dried parsley flakes PREPARATION: Place beef roast in crockpot and sprinkle with the onion soup mix. Add mushrooms, green pepper slices, and tomatoes. Sprinkle with salt and pepper. Combine remaining ingredients and add enough water to make 1 1/2 cups of liquid. Pour over meat and vegetables, and sprinkle with parsley flakes. Cover and cook on LOW for 8 to 10 hours. I usually take the lid off and turn the pot to high for about an hour before serving to thicken the juice.

This is a Paula Deen one that I love... Ingredients * 1 (18.25-ounce) box white cake mix * 1 (3-ounce) box strawberry-flavored instant gelatin * 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed * 4 large eggs * 1/2 cup vegetable oil * 1/4 cup water * Strawberry cream cheese frosting, recipe follows * Strawberry Cream Cheese Frosting * 1/4 cup butter, softened * 1 (8-ounce) package cream cheese, softened * 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed * 1/2 teaspoon strawberry extract * 7 cups confectioners' sugar * Freshly sliced strawberries, for garnish, optional Directions Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. For the frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth. Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Basically you can use leeks wherever you would normally use onions, substituting them for all or part of the onions. I put some chunked or sliced leeks into stews and casseroles, chili, bean dishes, mince them into salads, soups, coleslaw etc. and have sliced them thickly and baked in a cream sauce as a veggie, like creamed onions; yum. They're very versatile and can be used just like onions, but have a milder flavour. Corrie