I have had a food process for 35 years or more. So, I have used it from the time I had babies to the present time when my nest consists of my husband, his 85 year old mother, and me. When I was cooking big meals, the time saved chopping onions, celery, etc. was far more than the time spent washing the food processor, bowl, lid, and blades. (Yes, you can put all those things in the dishwasher, but boy do they ever fill up the top of the dishwasher fast.) Now, not so much. I can get out a paring knife or chef's knife and chop my one onion, one stalk of celery, and wash that knife in very little more time than it takes to put the processor together, much less wash and dry it all. That being said, when I am doing big cooking, like at the holidays, I am very glad to still have a food processor. On those days, when I am chopping pounds of onions and whole stalks of celery, pounds of nuts, etc., it's more than worth having. I have let the blender go by the wayside over the years. The food processor does everything it can do and more. I do like my little immersion blender from time to time. I do not use my FP for making bread. I have a Zoji bread machine for that, and I will never want to be without that. I make pie crust by hand with a steel pastry cutter. It makes a bit bigger mess, but the quality of the crust is far better than any I was ever able to make in the FP. I have a Victorio Food Mill, so I don't use my Food Processor in canning, except if I am making relishes with onions and garlic. I probably don't even need to use it then, but I don't want the allium smells in the Victorio's parts. I confess that I have grown lazy and buy most cheese already shredded now. But when I was cooking for a crowd, I used my FP shredder blade a lot. It saves money and time without a doubt. I have had Cuisinart, KitchenAid, and an inexpensive one that came from WalMart years ago. You know what? They have all performed basically the same, though the inexpensive one was louder. The Cuisinart and Kitchen Aid lasted longer, but probably not enough to justify the extra expense. Nevertheless, I have a KitchenAid right now and I really do like it. I would hate to be without, but the day may come when I need the counter space more. Our needs do change as time passes.

Dear me, San, that's a bit like asking for 'recipes using eggs'. There are so many ways to use rosewater, and so many recipes! I'll just give you a few so you get the general idea of how you can use it. You can add some to whipped cream to use as a cake filling, or to add a new dimension to the cream if served with a fruit salad, for instance. Rosewater cream is good served with a rose jam (or similar) and served with scones. Rice with Almonds and Dates 1 cup cooked rice 60g butter 60g almonds, blanched and halved 8 fresh dates, stoned (dried ones will do, if plump) 60g sultanas 1 teaspoon rosewater, optional While the rice is standing, after cooking, melt the butter in a frying pan. Add the almonds, stirring until they turn golden. Add the dates and sultanas, and cook, stirring, for a few more minutes. Remove from heat and mix in the rosewater, if used. Pile the rice on a dish and arrange the mixture on top of it. Almond Cake 500g almonds, blanched in cold water rose water 250g sugar 6 egg whites Crush the almonds very fine, adding a little rosewater to prevent them from oiling. Place almonds onto a dish and mix in the sugar, using the back of a spoon to make a paste. Heat in the oven until hot. Remove from oven and allow to get cold. Beat the egg whites until frothy, combine well with the almond mixture. Form into a cake shape, and bake on an oiled oven tray until nicely coloured. Moroccan Peaches Peel fresh peaches, sprinkle them with sugar and rosewater and refrigerate for a few hours. Before serving, sprinkle with ground cinnamon and garnish with mint leaves. Alternatively, after refrigerating, sprinkle with coarsely chopped pistachio nuts and pale pink rose petals. Serve with whipped cream. Peach Curd 4 egg yolks 2/3 cup sugar 1 cup fresh peach puree lemon juice to taste, about 1 tablespoon 1/2 teaspoon rosewater 6 tablespoons butter Beat the egg yolks with the sugar, peach puree, lemon juice, and rosewater. Place over simmering water and stir constantly until thickened. Remove from heat and beat in butter, bit by bit. Strain well and chill. Rhubarb Syrup 500g rhubarb 1 cup water 2 cups sugar 2 tablespoons rosewater Remove strings from rhubarb, wash, and cut into 1cm pieces. Wrap rhubarb in cheesecloth and tie shut. Bring sugar and water to the boil. Put cheesecloth in the syrup and simmer over medium heat for 30 minutes or until it thickens. Remove cheesecloth, squeeze it to get the juice out. Pour syrup into a clean, dry bottle and cork tightly. To mix add 1 part syrup to 3 parts water and add 2 ice cubes per person. Serve well chilled. Rose Mousse 8 tablespoons rosewater 4 teaspoons gelatine 3 eggs, separated 1/2 cup castor sugar 1 1/2 teaspoons vanilla 2 cups heavy cream frosted miniature roses or rose petals to decorate Sprinkle the gelatine over the rosewater and leave for 15 minutes until gelatine is spongy. Stand the bowl in hot water and stir until gelatine has dissolved completely. Place the egg yolk, sugar and vanilla in the top of a double boiler over hot water and beat until thick and pale. Remove from heat and beat until cooled slightly, then stir in the gelatine mixture. A little red food colouring may be stirred in if liked. Whip the cream until it stands in soft peaks, then fold it into the mousse mixture. Whisk the egg whites until they stand in stiff peaks, and fold into the mousse. Pour the mixture into 6 glasses or glass dishes and chill for several hours. Serve the mousse with frosted roses or rose petals in a stemmed glass. Rose Petal Drop Scones 2 1/4 cups unbleached plain flour 2 teaspoons sugar 3/4 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 1/2 teaspoon cinnamon 4 tablespoons unsalted butter 1/3 cup unsalted pistachio nuts, coarsely ground 1 cup thickened cream 1 tablespoon rose water 2-4 tablespoons rose petals, finely shredded Preheat oven to 220C. Combine the flour, sugar, salt, baking powder, baking soda, and cinnamon. Cut in the butter and mix until crumbly. Stir in the pistachios. Combine the cream and the rose water. Stir in the shredded rose petals. Add the cream-rose mixture to the dry ingredients, stirring until a soft dough forms. Drop by teaspoonfuls onto an ungreased baking tray. Bake for 10-12 minutes or until golden brown. Makes about 2 dozen. Icing: 1 cup icing sugar 1 tablespoon rose petal jam 2 teaspoons rosewater Combine the icing sugar, rosewater, and the jam. Whisk until smooth. Add another teaspoon of rose water if the icing is too thick. Drizzle over warm scones. Arrange on a platter and garnish with fresh roses. Sprinkle with shredded beach rose petals. Dried Fruit Salad 500g dried apricots 250g prunes 120g raisins 120g blanched almonds 60g pistachio or pine nuts 120g dried figs (optional) 120g dried peaches (optional) 125-250g sugar (optional, and to taste) 1 tablespoon rosewater 1 tablespoon orange blossom water Wash the fruits and put them into a large bowl. Mix with the nuts and cover with water. Add sugar to taste (if using) and sprinkle with rosewater and orange blossom water. Stir to combine. Leave to soak for 48 hours, or as long as 3-4 days if desired. Pears in Rosewater For 2 people, peel, halve and core one pear. Poach over medium heat in 3/4 cup rosewater, 1 tablespoon rose sugar and juice of half a lemon until pear is tender, 5-10 minutes. Chill thoroughly in a clean container. Serve on a lettuce leaf, with some of the rosewater spooned over. Garnish with rose petals. Serve with thin slices of prosciutto and gouda cheese. Shrewsbury Cakes 1/2 cup butter, softened 1/2 cup sugar 2 tablespoons rosewater 2 1/2 cups flour 1/2 teaspoon nutmeg 1/2 teaspoon salt Cream the butter and sugar. Add the rosewater and blend thoroughly. Sift together 2 cups of the flour, nutmeg, and salt and stir into the butter until the dough holds together. With your hands, gently knead in enough of the additional flour to make a smooth ball of soft dough. Roll out on a floured board to the thickness of 5mm. Cut large rounds with a glass or cookie cutter. Place on a greased sheet and bake at 150C for about. 15 minutes, or just until done; they must be white, not brown. Remove to a rack to cool. Makes 20-25 cakes. You can't miss out on a Turkish Delight recipe! http://thefoody.com/sweets/turkishdelight.html Look in the desserts section at this site: http://www.ee.surrey.ac.uk/Personal/F.Mokhtarian/recipes/ Rosewater isn't just for eating, either! It's used in a lot of cosmetic recipes and remedies: BAGS UNDER EYES: Soak pieces of soft cloth or cotton wool in lukewarm chamomile tea or rosewater and place over the eyes for 15 minutes. Rinse gently with lukewarm water. COLD CREAM 1/2 cup olive oil 60g beeswax 1/2 cup rosewater 3 drops rose oil (optional) contents of 1-2 Vitamin E capsules (optional0 Gently heat the beeswax until melted. Add rosewater and oil, beat until thick and creamy, add rose oil. Store in an airtight jar. Apply to the face and neck at night. The Vitamin E will help fight wrinkles and scars. GLYCERINE AND ROSEWATER CLEANSING CREAM 4 tablespoons lanolin 60ml almond oil 1 tablespoon glycerine 1/8 teaspoon borax 3 tablespoons rosewater 1 teaspoon zinc oxide ointment essential oil of rose Melt the lanolin and gently heat the almond oil and glycerine together. Slowly pour the oil and glycerine mixture into the lanolin, beating constantly. Dissolve the borax in the warmed rosewater and add gradually to the lanolin and oil mixture, beating all the time. Leave to cool. When cool and creamy, beat in the zinc oxide and rose oil. Spoon into jars and label. Any herbal infusion can be substituted for the rosewater. Suitable for dry and normal skin. GARDENERS HAND CLEANER Mix together 1 part lemon juice, 1 part glycerine and 1 part rosewater. Rub over hands to smooth and clean. BREATH FRESHENERS: Gargle and rinse with undiluted rosewater ROSE BODY LOTION 125 ml rosewater 100 ml glycerine 40 ml jojoba oil 4-8 drops rose oil Thoroughly mix all ingredients together, beating until the mixture emulsifies. Store in a tightly sealed glass bottle in a dark, cool place. Both the rose water and essential oil of rose can be replaced with lavender. To make lavender water steep 2 teaspoons of dried lavender flowers in a ceramic bowl containing 300 ml of boiling water. Cover, leave until cold, then strain through fine muslin.

I am vegan and I eat cake all the time! Just find your favorite recipe and substitute soy or rice milk for milk, unrefined sugar for sugar (some vegans do not eat refined sugar because the refining process may involve animal bones), vegan margarine (Fleishman's unsalted works) for butter... eggs are a bit tricky because without them the cake may not rise properly. I use an egg replacer I buy from a health food store. I also add a little bit extra baking powder or soda and this helps. Being vegan doesn't mean missing out on your favorite meals, but sometimes you have to be creative with recipes and if at first you don't succeed, try again! I am not a kid now but I was a kid when I stopped eating meat and my Mom wasn't thrilled either so I know how it feels.

Angel, I too have been busy lately and haven't spent a lot of time of my computer. Here's the recipe for the cookies that I made. Enjoy! :) Chocolate Drops Makes 3 dozenÂEgg- & Dairy-free Ingredients 1 cup walnuts (6 oz.) 3/4 cup unbleached all-purpose flour 3/4 cup whole-wheat pastry flour 2 tsp. baking powder 3/4 tsp. ground cardamom 1/2 tsp. salt 1 cup pure maple syrup 3/4 cup unsweetened cocoa powder 3/4 cup vegetable oil 1/2 cup soy milk 1 Tbs. vanilla extract 2 tsp. ground flaxseeds 1/2 cup dairy-free semisweet chocolate chips Preheat oven to 350°F. Spread walnuts on baking sheet and bake until lightly toasted, 8 to 10 minutes. Remove from oven, cool slightly and chop coarsely; set aside. Lightly brush three baking sheets with oil or line with parchment paper; set aside. In large bowl, mix both flours, baking powder, cardamom and salt; set aside. In food processor, combine maple syrup, cocoa, oil, soy milk, vanilla and flaxseeds and process until well blended. Add maple mixture to flour mixture and stir until well blended. Stir in chocolate chips and chopped walnuts. Drop dough by level tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart. Bake until set, about 15 minutes. Transfer cookies to wire racks to cool. PER cookie: 124 CAL; 2 G PROT; 8 TOTAL FAT (1 SAT. FAT); 13 G CARB.; 0 CHOL; 35 MG SOD.; 1 FIBER from: www.vegetariantimes.com