PV, I use a mac and love it, but my daughter has a new PC that came with Vista. After 4 months of using it, she dumped it and put back her XP from the old computer. Took up to much memory and "just created to many problems that where not worth dealing with.". She's pretty computer savy and a HS teacher as well, but the grief with VISTA was not worth all the wasted time she had with it. According to her, all the teachers she teaches with have done the same thing as they got tired of going to the computer tech person at the HS she teaches in for help. His advise was "dump the #$@% vista and go back to XP. Fran

I always thought sugar cookies were pretty tasteless until I tried this recipe from Taste of Home: 24 Servings Prep: 15 min. + chilling Bake: 10 min./batch Ingredients * 1 cup butter, softened * 1 package (3 ounces) cream cheese, softened * 1 cup sugar * 1 egg yolk * 1/2 teaspoon Spice Islandî Pure Vanilla Extract * 1/4 teaspoon almond extract * 2-1/4 cups all-purpose flour * 1/2 teaspoon salt * 1/4 teaspoon baking soda * Tinted frosting or colored sugar Directions * In a bowl, cream butter, cream cheese and sugar. Beat in egg yolk * and extracts. Combine the flour, salt and baking soda; gradually * add to creamed mixture. Cover and refrigerate for 3 hours or until * easy to handle. * On a lightly floured surface, roll out dough to 1/8-in. thickness. * Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. * apart on ungreased baking sheets. Bake at 375ð for 8-10 minutes * or until edges begin to brown. Cool for 2 minutes before removing * from pans to wire racks. Decorate as desired. Yield: 4 dozen. They are tender in the center and melt in your mouth!

PWM, I'm assuming you'd like the amounts converted to something other than metric? There are many conversion tools on line, one gave me these conversions. Islay, please feel free to correct me if I am wrong: 450g (2 cups) dark brown sugar 175g (3/4 cup) ml evaporated milk 30g ( 2 tbls) butter 1 tsp vanilla extract 55g (1/4 cup) chopped walnuts. Butter a 20 or 30 cm (8 or 9 inch square) tin. In a saucepan, stir together the sugar and milk. Boil until temp. reaches 112 to 116°C. (232-240F, soft ball stage) Or, until a small amount dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from the heat, stir in the butter, vanilla and nuts. Continue to beat until the mixture loses its gloss. pour into prepared tin, score with knife and set aside for about 5 minutes. Cut into squares. I hope this helps. Annie

Yes, I still like it. It does a great job on hubby's ring around the collar. It is not super-sudsy and rinses out very well. No OBAs so I can use it on darks, too. It is getting difficult to find, so I need to stockpile some.