Note that the leavening is baking soda...and as of NOW the directions in also say soda instead of powder as in the first I posted....and now I will correct it on my copy too!!! Carrot cake Julie Ts 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.

I think this is the recipe you were looking for, yes? * Posted by sheshebop (My Page) on Sun, Mar 7, 10 at 9:49 Ilana, that recipe did not come from here. It is my own recipe. I got your e-mail about wanting the recipe, but it has been crazy with the grandkids this weekend. Here goes: Chocolate Mousse 8 oz. good quality chocolate, chopped (I use Callebaut semisweet, but have been known to round off it off with Ghiradelli chips) 2 egg yolks, beaten 1/3 cup sugar 1-3/4 cup whipping cream Combine chocolate, egg yolks, 3/4 cup whipping cream in a small pan. Cook over medium heat until it starts to bubble around the edges. Remove from heat. Pour into a large bowl and set it in a larger bowl of ice cubes. Stir frequently and do not let it get cold or it will turn hard. Just take the warm off so it doesn't melt the whipped cream that you will put in it. (f you do get it too thick and cold, just remelt and try again) Beat 1 cup whipped cream just until thickened. You can beat to soft peaks, but the mousse will be pretty thick. However, I often beat until peaks form, and it is not a problem.) Fold the whipped cream mixture into the chocolate mixture. Cover and chill in the refrigerator until chilled. (At least 2-5 hours) and up to overnight. You can top with more whipped cream, if desired. This is my favorite, and is so easy to make. I have tried lots of different ways to make it, but this was the one, when used as a filling on my Kahlua chocolate cake that won a prize at a chocolate contest. (Best of show, 2nd overall) Here is the Kahlua cake recipe 2 cvups flour 1-1/2 cups sugar 1-1/4 tsp baking soda 1-1/4 tsp baking powder 2 eggs 1/2 cup cocoa 1 tsp salt 3/4 cup cooking oil 1 Tbs. vanilla 3/4 cup stong coffee, cooled 1/2 up Kahlua (I have made with more Kahlua than coffee, and it was to boozy tasting) Mix ingredients together like you usually do for a cake (Mixture will be thin) Bake at 350 for 30-40 minutes. I have also made this with amaretto. You could use creme de cocoa or an orange liquor as well) I do it in a Maryann pan, and it looks beautiful. You can decorate the top with whipped cream piped on. I decorated with edible orchids.

Kathleen, here's the recipe for the peach bread. Fresh Peach Bread 1 1/2 cups granulated sugar 1/2 cup butter 2 eggs 2 1/4 cups pureed peaches 2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon almond extract 1 1/2 teaspoons vanilla 1 cup dried cherries 1 cup chopped pecans or walnuts In a large mixing bowl, cream sugar and shortening until light. Add eggs and beat well. Add peach puree and dry ingredients. Blend well. Stir in almond vanilla, dried cherries and chopped pecans and until blended. Pour into two greased and floured 9x5-inch loaf pans. Bake at 325° for 55 minutes to 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Let bread cool for 5 minutes before removing from pan. Cool completely on wire racks Makes 2 loaves or peach bread. No recipe for the Cherry Peach Salsa, that was from American Spoon. May, Linda...we are on vacation at PFPP. We will be lucky to get anything on the table :P Guess I'm done posting pic's until I get a new camera. I was looking for Petoskey stones in Lake Michigan yesterday... the camera went for a swim....I think the inside of the camera got fried. I tried it this morning and there's nothing showing up on the screen :(( Nancy

Ellen, welcome to my world, where EVERYONE is taller than me. Even you. (grin) Karen, we all missed you, I would love to see you again, and Pam, one of these days we'll meet up, I'm sure. And you'll be taller than me too... CC, that would have been great fun to meet you too. Maybe on my next trip out to visit the California boys, we'll be driving that one, I'm betting. No way would Elery leave his "favorite girl", Molly! Annie