I have red cypress vine you can have for postage & address label, or your bush sugar baby watermelon seeds.

When I was at One Green World one Fall day a couple of years ago,I saw it growing along some fences on the grounds.It's fruit looked strangely beautiful as it opened up.I had to ask one of the workers passing by what it was,because it was new to me. It was one of their Harvest Festival days and there was a room with different kinds of fruit to sample.Akebia was one of them.After trying it,I made a decision right away not to grow it.The flavor was odd,like what shane wrote about. Brady

This is, hands down my favorite dessert ever. It's an old Pillsbury bake-off winner that my mom has been making for close to 30 years. A couple of changes-I never, ever use raw eggs. Too risky. Instead I pick up some egg beaters. Also if I'm in a hurry I just use a container of cool whip instead of whipping cream. I describe this to people as a frozen peanut butter mousse with a peanut butter crust and chocolate swirls. MARBLE - OUS PEANUT BUTTER DESSERT 1/2 c. firmly packed brown sugar 1/2 c. peanut butter (I use crunchy & it is great!) 1/4 c. butter, softened 1 c. flour 1 c. (6 oz. pkg.) chocolate chips FILLING: 1 pkg. (8 oz.) cream cheese, softened 1/2 c. sugar 1/4 c. peanut butter 1 tsp. vanilla 2 eggs 1 c. (1/2 pt.) whipping cream, whipped & sweetened In small mixer bowl, cream brown sugar, peanut butter and butter until light and fluffy. Add flour; blend until crumbly. Sprinkle into ungreased 13 x 9 inch baking dish. Bake at 350 degrees for 10-15 minutes until golden brown. Set aside half of crumb mixture (about 1 cup) for topping. Lightly press remaining crumb mixture over bottom of pan. Prepare filling. Pour over crumb mixture in pan. Melt chocolate chips; drizzle over filling. Gently cut through to marble. Sprinkle with reserved crumbs; press in slightly. Freeze at least 2 hours or until serving. Remove from freezer 10 minutes before serving. Filling: In small mixture bowl, combine cream cheese, sugar, peanut butter and vanilla; beat at medium speed until smooth and creamy. Add eggs, one at a time, beating well after each. By hand, fold in whipping cream. Tip: If desired, you may substitute 2 cups (4 1/2 ounce carton) frozen whipped topping.

I've been making this icing for years. My recipe is slightly different (flour/milk/vanilla amts.) Waldorf Astoria Frosting Cook together until thick: 1 c. milk 3 T. flour (Beat until cool) Cream together & beat until light & fluffy. 1 c. butter 1 c. sugar 1 Tablespoon Vanilla Combine the two mixtures, adding the cooked portion gradually. (I always just incorporate the two mixtures & beat it briefly.) Love this frosting but it probably resembles a filling a bit more than a frosting. That is, if you want fancy swirls & peaks, I don't think it's going to work for that. Maybe the other recipes using more flour might be a bit more decorative? Anyway, I love it just cause it tastes good and is just sweet enough w/o being too-too sweet. Oh, I always use salted butter and a 'glug' of vanilla--don't measure. Several posters here rave about KA's 'Fiori di Sicilia' flavoring so maybe that would amp up your frosting? (I haven't gotten around to ordering any of it yet...)