HoustonMom, I messed up; thanks for pointing that out. I grabbed the wrong recipe.....the one that I meant to post is an up-dated version of the one I posted. Sun-Dried Tomato Cauliflower Cheese (Milk Calendar) 1 cauliflower, cut into florets (about 6 cups 1 tbsp (15 ml) butter 2 cloves garlic, minced 2 1/2 tbsp (37 ml) all-purpose flour 1 1/2 cups (375 ml) milk 1/4 cup (50 ml) thinly sliced sun-dried tomatoes 1/2 tsp (2 ml) sweet paprika or 1/8 tsp ( 0.50 ml) smoked paprika 1/4 tsp (1 ml) pepper 3/4 cup (175 ml) shredded Canadian old Cheddar or Friulano cheese, divided In a large pot of boiling water, boil cauliflower for about 7 min or until just tender. Drain well; set aside. Meanwhile, in a small saucepan, melt butter over medium heat. Saute garlic for 1 min or until fragrant. Whisk flour into milk; gradually pour into pan, whisking constantly. Stir in sun-dried tomatoes, paprika, pepper and cook, stirring, for about 3 min or until bubbling and thickened. Remove from heat and stir in half of the cheese until melted. Pour over cauliflower in a heatproof serving dish; sprinkle with remaining cheese.

Berry Squares What You Need 1 pkg. (12 oz.) prepared pound cake, cut into 10 slices 3 Tbsp. orange juice 4 cups mixed fresh berries (raspberries, blueberries, halved strawberries) 2 Tbsp. sugar 2 pkg. (3.4 oz. each) JELL-O French Vanilla Flavor Instant Pudding 2-1/2 cups cold milk 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided Make It ARRANGE cake slices on bottom of 13x9-inch dish, cutting to fit if necessary; drizzle with juice. Top with berries and sugar. BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spread over berries. Top with remaining COOL WHIP. REFRIGERATE 1 hour. Kraft Kitchens Tips Healthy Living Save 40 calories and 5.5 g fat, including 4 g saturated fat, per serving by preparing with fat-free pound cake, fat-free milk and COOL WHIP LITE Whipped Topping. Variation Prepare with JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping. Substitute Prepare using JELL-O Vanilla Flavor Instant Pudding. From Jello and Cool Whip Simply Delicious Cook Book. Sue

Moravian Sugar Cake Ingredients For the dough 1 russet (baking) potato (about 1/2 pound) 1/2 cup plus 2 tablespoons warm water 1 envelope (about 2 1/2 teaspoons) active dry yeast 1/2 cup granulated sugar 3/4 stick (6 tablespoons) unsalted butter, melted and cooled 1 large egg 1 1/2 teaspoons salt 2 1/2 to 3 cups unbleached all-purpose flour 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits 3/4 cup firm packed light brown sugar 2 teaspoons cinnamon Preparation Make the dough: In a small saucepan combine the potato, peeled and cut into 1-inch pieces, with enough water to cover it by 1 inch and simmer it, covered, for 10 to 15 minutes, or until it is very tender. Drain the potato well, force it through a ricer into a bowl, and stir in 2 tablespoons of the water. In a small bowl proof the yeast in the remaining 1/2 cup water for 5 minutes, or until the mixture is foamy. In a large bowl stir together well the yeast mixture, the mashed potato, the sugar, the butter, the egg, and the salt, add 2 1/2 cups of the flour, and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it for 8 to 10 minutes, adding as much of the remaining 1/2 cup flour as is necessary to form a smooth and elastic dough. Transfer the dough to a buttered large bowl, turning it to coat it with the butter, let it rise, covered with plastic wrap, in a warm place for 1 1/2 to 2 hours, or until it is double in bulk, and punch it down. The dough may be made 1 day in advance and kept covered and chilled. Bring the dough to room temperature before continuing with the recipe. Preheat the oven to 400°F. Press the dough evenly in a buttered 13- by 9-inch baking pan and let it rise, covered with a kitchen towel, in a warm place for 30 to 45 minutes, or until it is puffed. Make indentations all over the top of the dough with your thumb and scatter the butter over the dough. In a small bowl stir together the brown sugar and the cinnamon and sprinkle the mixture evenly over the dough. Bake the cake in the middle of the oven for 20 to 25 minutes, or until it is dark brown and cooked through. Let the cake cool for 5 minutes and cut it into squares. Sue

I made these muffins last night. They are pretty good. I'd like them a little sweeter and will try more sugar next time. These are good for breakfast, or with a cup of java, they aren't the sweet cakey type muffins though. Coffee Pecan Muffins 1 3/4 c All-purpose flour 1/2 c Dk.brown sugar,firmly packed 1 tb Baking powder 1/4 ts Salt 3/4 c Milk 2 tb Instant coffee 1 ts Vanilla extract 1/2 c Unsalted butter, melted 1 lg Egg, lightly beaten 1 c Pecans, chopped Preheat oven to 400 F. Grease 8 lg. muffin cups. In a large bowl, stir together flour, sugar, baking powder, and salt. In a medium-sized bowl, combine milk, instant coffee powder, vanilla extract, butter, and egg. Let stand for 5 minutes. Add mixture to flour mixture and mix "lightly". Fold in pecans. Spoon batter evenly into prepared muffin cups. Bake 20 minutes, or until a cake tester comes out clean. Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups, finish cooling on rack.