gracie-2006 - Nearly all recipes are similar in some respects - that's just the basics of food science and the common ratio of certain ingredients it takes to make a cake, cookies, or a quick bread, etc.... What's different about your recipe for biscuits (as an example) that makes it interesting or noteworthy, that hasn't already been done? I created a recipe for a homemade wholegrain baking mix, similar to Bisquick. I use it instead of Bisquick in recipes, but it includes oatmeal, cornmeal, wholegrain flours along with some other ingredients, and I make fruit-flavored biscuits with it plus fruit-flavored yogurt and all-fruit spread. Just those 3 ingredients. Use strawberry yogurt and strawberry preserves and cut the biscuits in larger rounds than for biscuits and use them topped with fresh strawberries for strawberry shortcake. Look at it from that angle. I'm going to bet the "contest" will Google for similar recipes as a way to quickly eliminate recipes. They want something that is more-or-less "orginal". Just as those of us who "read" and collect cookbooks can scan a recipe to see if it will be "good", while hubby has to have a picture of the recipe before he thinks it might be good. You may get attention by being something that is easily recognized as Quick & Easy, Low-Fat, made in a microwave, etc. as well as the unusual use of the ingredients themselves. Those are key words for adding to the name of the recipe. What's new and improved about a meatloaf sandwich? Who would have ever thought you could make it in a pita or wrap using crumbled cold meatloaf and coleslaw, or coleslaw veggies from the bag, plus a dressing of some kind? How about a chipotle dressing or a salsa? You just have to know somebody's husband was cleaning out the leftovers in the refrigerator and created something like that...and loved it! You now have a unique use for that bag of shredded coleslaw mix as a sandwich topper - or how about adding it to soup. Think beyond the obvious use for coleslaw. I have 6 variations of Brand Name Cookbooks that include specific ingredients. These recipes were commonly found on the back of the box or lable, side panel, or a booklet, from hundreds of brands of food products. If you have something in mind for certain brand name foods/ingredients, that's a place I'd start looking to see if your idea is unique. For instance, who would have thought to use Coffee Rich Frozen Non-Dairy Creamer in a recipe for Stuffed Onions? Or 1 cup of Coca-Cola in a recipe for Scottish Oaten Bread? Both are recipes from "More Favorite Brand Name Recipes Cookbook" by the editors of Consumer Guide. Over 1,800 in just this one book... Think of all the French's Fried Onions and Campbell's Cream of Mushroom Soup that have been sold when someone came up with "Green Bean Casserole". Love it or hate it, it's a winning recipe that is served at every potluck dinner and most holidays and has stood the test of time. I'd still like to know who thought long and hard before they add a can of drained and chopped sauerkraut to a chocolate cake? My mother used to make this cake and everyone loved it. She got a hoot out of telling them there was sauerkraut in it. Or how about that bottle of red food coloring for Red Velvet Cake? What were they thinking? (LOL) -Grainlady

I'm not one of those innovative cooks. Just give me an Eggo with butter, syrup, and peanut butter. Borrrrrrrring Leslie

Jacki, here are a few of my favourite recipes. All tried and true. Home Cookin Chapter: Recipes From Thibeault's Table ==================================== Bon Appetit, November 1977 1 Cup all purpose flour 3/4 cup granulated sugar 1/2 ts baking powder 1/2 Teaspoon baking soda 1/4 ts salt 1 egg 1/2 cup buttermilk 1/2 ts vanilla extract 1/3 Cup melted butter cooled to room temperature 2/3 cup sliced almonds Hot Almond Syrup (recipe follows) Hot Almond Syrup 3/4 cup granulated sugar 6 Tbs water 1/2 ts almond extract . Preheat oven to 350* F. Combine flour, sugar, baking powder, baking soda and salt. Set aside. Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter. Add flour mixture and mix with spoon until nearly smooth. Turn into a buttered 9" springform pan. Bake until center of cake springs back when lightly touched, about 35 minutes. Remove from oven. While is hot, cover top with sliced almonds. Slowly pour Hot Almond Syrup even over, letting syrup soak into cake. Broil about 6" from heat until almonds are lightly toasted. Cool on rack 15 minutes. Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan. Almond Syrup In 1-qt saucepan combine sugar and water. Boil until mixture reaches 220* F on candy thermometer*. Remove from heat and stir I almond extract. Edited: January 22nd, 2006 Be careful not to over cook the syrup or it will harden on top of the almonds rather than get absorbed into the cake. I don't use the thermometer. I just bring the syrup to a boil and cook for about one minute. There is so little syrup that it doesn't take long. Home Cookin Chapter: Recipes From Thibeault's Table ===================== I made these slightly different this time. Melting the butter and sugar together first and then adding the chocolate and substituting brown sugar for half the white sugar. And I topped some of them with a glaze. But decided that they are decadent enough without the glaze. The glaze is just overkill and unnecessary. Brownies - Decadent Brownies ============================ 1 Cup butter 20 Ounces chocolate 1-1/2 Cups sugar Pinch of salt 4 eggs 1 Cup flour vanilla to taste 1 Cup toasted pecans/walnuts (or more. I usually add about 1 1/2 cups) (Optional: use 3/4 cup brown and 3/4 cup white sugar Add a shot of espresso Glaze (Optional) 4 ounces of quality chocolate (I used Callebaut (Semi-Sweet) 2 tablespoons butter 1 tablespoon corn syrup 1/4 cup warm heavy cream Melt butter and chocolate with corn syrup. Stir until smooth. Add 1/4 of warm cream and stir into chocolate mixture. Refrigerate until cool. . Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth. Add one egg at a time and mix until each is well incorporated before adding the next egg. Add vanilla (and espresso if using). Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bkae in a 350 °F for approximately 30 minutes. Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the freezer. Servings: 4 Exported from Home Cookin 5.3 (www.mountain-software.com) Home Cookin Chapter: Recipes From Thibeault's Table Peanut butter and chocolate cookie Tarts ======================================== Dough 3/4 cup butter 3/4 cup peanut butter smooth 3/4 cup brown sugar 3/4 cup white sugar 1 egg 1 egg yolk 2 tsp vanilla 2 1/4 cups flour 3/4 teaspoon baking soda Chocolate filling 4 oz semisweet chocolate 1 Tablespoon Milk 2 Tablespoons cocoa 1/3 cup butter 2 cups sifted Icing Sugar . Cream butter with peanut butter until very smooth. Beat in sugars. Beat in egg and yolk. Add vanilla. Sift flour with baking soda and mix well. Stir into butter mixture. Press balls of dough into well buttered mini muffin tins. Each ball of dough should be about 3/4's the size of the muffin tin - when you intent the centre it should form the shape of a pudgy little tart shell. Bake in preheated 350°F oven for 15 minutes or until ouside is baked but inside is still chewy. Do not over bake. Cool five minutes on rack and then remove from tins. Cool completely. Filling Combine chocolate, cocoa, milk and butter in small saucepan. Melt over low heat. Mix until smooth. Cool. Beat in icing sugar to give consistencey of icing. Pipe about 1 tablespoon of filling into each tart. Note: YOu can spoon the filling in to the centre, but it looks nicer when piped. Home Cookin Chapter: Recipes From Thibeault's Table ================== 1-1/4 cup crushed graham crackers 1/4 cup granulated sugar 1/4 cup finely chopped pecans toasted 1/4 cup butter melted 3 - 8 oz packages cream cheese 1 cup packed brown sugar 2/3 cup evaporated milk NOte: I used coffee cream 2 Tablespoons all purpose flour 2 teaspoons vanilla 3 eggs 1 cup pecan halves toasted. Caramel Sauce topping 1 cup corn syrup - dark 1/4 cup cornstarch 2 Tablespoon Brown sugar 1 Tablespoon vanilla Nnte: I use my regular caramel sauce instead of the one mentioned above: Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, etc.. . Combine graham crackers, sugar, pecans and stir in melted butter. Press mixture over the bottom and 1 1/2 inches up sides of a 9" ich spring pan. Bake at 350°F for 10 minutes. Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and vanilla. Add egss and beat until just blended. pour into crust. Bake 50 to 55 minutes or until set. Cool in pan for 30 minutes. Loosen sides and remove rim. Cool completely. Arrange toasted pecans on top of cake decoratively. Make Topping by combining corn syrup, cornstarch and brown sugar in a small saucepan. Cook and stir until thickened. Remove from heat and add vanilla. To serve cake, Pour sauce over top and serve remaining sauce in a pitcher at the table. NOTE: I baked the cake in a Baine Marie. I wrapped foil around the outside of the springform pan to prevent any water from seeping in to the cake. (Toronto Star Newspaper: 1981) Home Cookin Chapter: Recipes From Thibeault's Table =================================== Source: Appeal Magazine Shortbread crust 1 cup butter softened 1/2 cup icing sugar 1 1/2 cups all-purpose flour 1 Tablespoon Cornstarch Filling 1/2 cup fresh squeezed lemon juice 1 Tablespoon grated lemon zest 1 cup granulated sugar 3 eggs well beaten 1/2 cups butter at room temperature . Preheat oven to 325°F. Combine shortbread ingredients in the bowl of an electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape it into a shell. Prick the bottom of each tart with a fork. Bake 10 minutes and then prick bottoms again as the shells puff up. Bake an additional 10 minutes. Remove from oven and allow tarts to cool on a wire rack before filling. To prepare lemon filling, combine juice and zest in a double boiler. Whisk in sugar, eggs and butter, blending well. Place over gently boiling water and whisk constantly until mixture thickens. Cool before using to fill tart shells. Lemon filling can be prepared ahead of time and stored in the refrigerator. (Note: I did not cook using a double boiler. I added the juice, zest, sugar and butter to the pot and brought to a boil. Then I beat the eggs and added some of the hot mixture to the eggs to temper before adding this egg mixture to the pan. I continued to stir over low heat until the mixture thickened.) Home Cookin Chapter: Recipes From Thibeault's Table ==================== Source Patty Base 1/2 flour 3/4 cup rice krispies cereal 1/4 tsp baking soda pinch salt 1/3 cup packed brown sugar 1/3 cup butter melted Toffee Layer 1 can sweetened condensed milk 1/2 c butter 1/2 c firmly packed brown sugar 1/2 cup chocolate chips semi sweet 1 1/4 cup Rice Krispies cereal . . Combine all the ingredients for the base and press into an 8 inch square pan. Bake in a 350°F oven for 10 minutes. While base is baking make the toffee layer. In a heavy saucepan combine the condensed milk with the 1/2 cup of butter and 1/2 cup of brown sugar. Bring the mixture to a boil and simmer for 5 minutes. Keep stirring as this mixture burns easily. Pour toffee over the base. Melt chocolate chips and stir in the 1 1/4 cups of rice Krispies. Stir to coat well. Use two forks to spread evenly over the toffee layer. Chill and cut into squares.

"How cool dilly dally! Does your bathroom have the original toilet & sink? Was the sink a wall hung one? And are the shower doors original or were they added later? There is a curtain rod above the shower doors and we can't figure out why there are both." No, I checked the date on the toilet when I was looking at the real estate and it was replaced in 1982. (You can look under the tank lid to see the date stamp.) I'm not sure about the sink. It is one that hangs off the wall though. The tub I know is original. It is the same as the one you show with the wider ledge in the middle. My shower rod was installed so that the curtain hung inside the tub. I moved it so the curtain hangs outside. No shower doors. (Thank gawd. I hate them.) I don't think shower doors would be original with a tub like that. My tub is grody. No shine left on it and it always looks dirty. I've looked into replacing it but there is no way to get it out without damaging tiles I was told and the size is so odd that a replacement to fit exactly is impossible. I may have to buy one of those acrylic tub recovers to get a decent tub that looks clean. The original "shower head" was called a 'Victorian' I found out. It was like a stick on a hinge from the wall, low, about waist high. You moved it up and tiled the hinged head to shower. Or you moved it straight down to fill the tub. I liked it. I had to replace it when it broke and could not find anything like it. They don't make them any more. I had to redo the whole works adding separate faucet and showerhead and controls. You probably have a built in ironing board in the kitchen. Most of them end up getting converted into spice cabinets. Mine still had the original wood ironing board in it and although I do iron a lot I did not want to iron on an old stinky wood thing. The built in wall ironing boards that they seel nowdays to do not retro fit into these old ones. I made mine into a spice cabinet by adding little shelves. I'm glad I did it this way. It's one thing to be a purist and try to preserve the ingerity of a vintage home but if it means wasted space with a non functioning widget - it goes. There is also a thing built into the wall in the basement that I had thought was an old mangle in the laundry room at first. (They were popular in that era.) There was a slit in the wall by it. There was a built-in long table in the rec room by the slit on the other side of the wall. I figured out that it was made to hold a roll of kraft paper to pull through the slit to use as a disposable table cover. I know they still sell rolls of table kraft paper like this for restaurants, so I could use it but I never throw dinner parties in my basement and don't have kids who do crafts. "The original must have been one with long pipes." I still have the original. It did not work when I bought the house. I found out when I took it apart to repair, that the pipes do not create the sound. There was a sort of xylophone thingy inside that made the actual sound. The pipes were for decoration only. If I had not been able to repair it, I was going to get a wireless chime to install elsewhere in the house and use the alcove for holding a decorative vase or something. "It's when you cut or break it that it releases fibers and causes problems." True. Some people do not know about asbestos tile and try to chisel it up without proper proceedure. I've had to warn neighbors about this. They had no idea. Make sure you let you DD know about http://savethepinkbathrooms.com if she does not already. And also http://retrorenovation.com/category/by-decade/1960s-by-decade/ Here is a link that might be useful: Pink