I got this recipe from my friend's brother's friend. I'm making it tonight for the first time, so can't comment on it yet... it's a carrot-based (not sweet) recipe. Based on the specificity of the ingredient list I assume they've done several iterations and this represents their best result to date. [this looks like a pretty big batch, you might halve it] Habanero Pepper Sauce 1 Cup water 1 pound Habanero Peppers * 1 ½ pounds peeled baby carrots 4 Tablespoons plus 2 teaspoons salt ½ Cup plus 2 Tablespoons Vinegar ¾ Cup plus 3 Tablespoons fresh lime juice (about 3 limes) 6 Tablespoons lime juice concentrate (about one of those green plastic containers) 2 teaspoons crushed garlic 3 Cups chopped onion Blanch the carrots and peppers in boiling water for 1 minute and then drain. Combine the ingredients and blend in a blender or food processor until texture is smooth, adding water if needed. Place in pot and bring the sauce to a boil. DonÂt cook too long or the carrots lose their bright color. Pour into bottles. ** Notes: *We usually de-vein and de-seed the peppers and the sauce is very flavorful but still has plenty of heat. Then we take the veins and seeds and cook them into the last bottle worth of sauce and it makes an insanely hot sauce. **The sauce must be stored in the refrigerator and will last over a year. YouÂll have to do your own research on how to do a more long term storage method.

Chase, I made this as a layer cake with a vanilla Vienna buttercream filling and frosting so I don't see why not. The original is baked in two layers so presumably it's intended to be filled. Traditionally here jam and cream is the filling for a Victoria sponge cake- this is my no fail recipe (even people who have said "I can't make a sponge cake have come back and said "Hey! That recipe really works!") Generally the top is just dusted with powdered sugar but I don't see why you couldn't top with whipped cream. No-Fail Sponge Cake 4 eggs, separated 3/4 cup superfine sugar 1 tsp vanilla 1 cup cornstarch 1 heaped teaspoon baking powder Preheat oven to 350F, grease and paper line two deep 8" pans. Beat egg whites until soft peaks form. With mixer running, slowly add sugar and beat until stiff peaks form. Keep mixer running and add egg yolks and vanilla. Now gently fold in cornflour mixed with baking powder until just combined. Pour mixture into prepared pans and bake about 45 minutes, or until well risen and firm to touch in the centre. Cakes should slightly shrink away from sides of tins. Remove from oven and immediately turn out of tins onto wire racks to cool. Fill with jam and cream or use as the base for sponge tortes. To make this a chocolate sponge, substitute 1/4 cup of sifted cocoa for 1/4 cup of the cornflour.

Thanks for the apple squares recipe. I've copied and saved it for the some-day-in-the-future when I can actually test it. I've been in oven withdrawl for the past month as my kitchen is being re-done. My current cooking appliances, microwave, hot-plate, toaster, kettle, and crock-pot, all share the same circuit, so I can only use one at a time. I can't help collecting cake recipes during the interval.

Oh yum. I'm having lindac's cranberry Jezebel sauce over cream cheese tomorrow, but this one is now on my list for next year! Thanks, tropicals9b. Happy Thanksgiving.