Carol, I am sorry but you are taking this too far. Please just move past the bitterness and lets all have fun, after all this is a social swap. Look up the meaning of social. We are all just here to enjoy each others fellowship and friendship. This has put a damper on everything concerning this group. Please just move on and enjoy this wonderful group like we are all doing. There are two GREAT swaps going on so lets just all do like Sue and put things past where they belong... in the past. Susie this swap is awesome, I love reading about all the awesome baskets!!! I wish I could be a fly on the wall when everyone receives their picnics, that would be sooo much fun!!! Pixie

Hot Fudge Pudding Cake * Prep Time: 10 mins * Total Time: 50 mins * Servings: 8 About This Recipe "Magically making its own fudge sauce this cake will become one of your favorite last-minute desserts. Serve it with ice cream for an extra special treat. Note: if you use a dutch process cocoa you will have a richer, darker result. TIP: some reviewers have recommended "baking" this in a crock pot on High for about 2 1/2 hours and then letting it cool slightly before serving. Thanks for the tip!" Ingredients 1 1/4 cups granulated sugar, divided 1 cup all-purpose flour 7 tablespoons cocoa, divided 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/3 cup butter or 1/3 cup margarine, melted 1 1/2 teaspoons vanilla extract 1/2 cup light brown sugar, packed 1 1/4 cups water, hot whipped topping Directions Heat oven to 350'F. In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbs. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth. Pour batter into 8- or 9-inch square baking pan. In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. This is one of my favorite chocolate cakes. Sue

Phyllis Rosenberg's Cucumbers in Sour Cream Salad 1 cup sour cream (lowfat works OK) 3 TBLSP lemon juice (perhaps a bit less if using fresh lemon juice. Mom always used the reconstituted kind) 3 TBLSP minced chives or green onion 1 1/2 tsp. salt 1/8 tsp. pepper 3 thinly sliced cucumbers. Sometimes I peel or sometimes make a striped pattern, depending on how the skin seems. Combine all ingredients and let marinate at least an hour in the fridge. Stir before serving. Bulgarian Salad from Enchanted Broccoli Forest cookbook 4 med. tomatoes 1/2 cup thinly sliced Spanish or red onion 1 small bell pepper in thin strips 1 small (6 inches) cucumber, sliced 1 1/2 - 2 tsp. freshly minced marjoram or oregano leaves. (If you're going to sub dried, use half as much). 1 1/2 - tsp. freshly minced mint leaves. (ditto on the dried) 1 cup pitted Greek olives 1/3 cup olive oil 1/4 cup wine vinegar 1/2 lb. feta cheese, crumbled 1 clove garlic (optional) fresh black pepper to taste Combine all ingredients and let marinate for an hour. Broccoli Cauliflower Salad 4 cups chopped broccoli and cauliflower 1/4 cup chopped onion 1/4 cup peanuts, skinless 1/4 cup raisins 1 cup mayonaise 2 TBLSP lemon juice 1/4 cup sugar (I probably use way less than this, I just add it to taste) 8 slices bacon, cooked and crumbled Missouri Botanical Garden's 3-Bean Salad 1 15 oz. can black or kidney beans 1 15 oz. can northern beans or navy or blackeyed peas. You can also sub or add some additional steamed snipped green beans. 1 15 oz. can garbanzo beans 1 large tomato 1 cup chopped sweet pepper, any color you like 2/3 cup diced red onion 1/2 cup chopped celery 1 TBLSP crushed dried basil, or 2 TBLSP minced fresh basil 2 TBLSP snipped fresh parsley 2 TBLSP olive oil 2 TBLSP lemon juice (or cider vinegar if you want to be more traditional) 1/2 tsp. dried oregano 1/4 tsp. ground red pepper Big dab o' mayonnaise Salt to taste.

Lars, when I have zucchini that "hides" and I don't find it until it's too big to make a nice vegetable dish, then I make zucchini candy, zucchini pickles or relish or zucchini bread or muffins. I only have zucchini that big, though, for about a month or two in the summer, the rest of the time it's just too expensive to buy enough zucchini to make bread! This recipe takes 4 cups grated, and makes two loaves. Seagrass, I knew I'd like the addition of mocha, as well as the almond extract in this recipe, but I didn't read the recipe carefully, melted the butter and just stirred everything together in the bowl. It worked for me, sometimes I just get lucky! You can use a mixer, with that shoulder. I do hope you are feeling better... Mocha Zucchini Bread 4 cups grated zucchini (from about a pound and a half of zucchini) 2 1/2 cups all purpose flour 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed) 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 1/2 cups granulated white sugar 2 eggs 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted 1/2 teaspoon instant coffee granules 1/2 teaspoon almond extract 1 Drain excess moisture from grated zucchini: Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe. 2 Preheat oven, prepare loaf pans: Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter. 3 Whisk together flour, cocoa, baking soda, salt, cinnamon: Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined. 4 Beat sugar and eggs, add melted butter, instant coffee granules, almond extract: In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.)Add the melted butter, instant coffee granules, and almond extract and beat until smooth. 5 Stir zucchini into sugar egg mixture, add flour mixture: Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition. 6 Divide batter into pans and bake: Work quickly, and divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.) Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. 7 Cool: Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack. Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly. It's also easiest to slice with a bread knife. Martha, my next loaf is orange chocolate chip zucchini bread! Annie