I posted a Rhubarb Bread recipe that is delicious. Cannot remember where I got it from... :o) Rhubarb Bread Ingredients: 1 cup milk 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 1/2 cups brown sugar 1/4 cup granulated sugar (my change to the original recipe) 2/3 cup vegetable oil 1 egg 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 1/2 cups chopped rhubarb 1/2 cup chopped walnuts 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1 tablespoon butter, melted Directions: 1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes. 2. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans. 3. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. 4. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean. Number Of Servings:20

Some years ago I had to bake six chocolate jelly rolls for Christmas logs. Only owned one jelly roll pan so purchased the two in one package of aluminum ones at the grocery store to speed up the cooking process. Much to my surprise I discovered the cake cooked much better in these cheap aluminum pans than in my heavy, expensive one. Really made a difference. That's all I use now for jelly rolls. Grease the pan, cover bottom with wax paper and butter it. After baking turn the hot cake out on a bath towel (this gives you a thicker roll) covered with powdered sugar. Quickly remove wax paper, dust roll with more powdered sugar and roll. I allow mine to cool rolled in the towel and then continue the recipe. These inexpensive pans are what I use also when baking foccasia. Works well.

I've made this one from Bella online & it's really good. You can add or subtract whatever you want to use or not use in it: DEVILED HAM 1/2 pound baked ham, cut into 1/2-inch dice 3 scallions or green onions, minced 1/4 cup sour cream 2 tablespoons Creole mustard or Dijon 2 medium celery ribs, peeled and cut into 3/4-inch dice 1 1/2 teaspoons minced tarragon 1/8 to 1/4 teaspoon sweet cayenne pepper Salt and freshly ground black pepper, to taste Hot sauce and/or 1/4 small habanero, jalapeno or Serrano chili, seeded and minced (wear gloves) Worcestershire sauce to taste Optional add-in: sweet pickle relish Optional add-in: 2 tablespoons mayonnaise In a food processor, pulse the ham until finely chopped. Add the scallions and blend. In a medium bowl, mix the sour cream, mayonnaise and mustard. Fold in the blended ham mixture, celery, tarragon and cayenne. Add in chopped chilis to desired heat level, then cool back down with sweet pickle relish and some mayonnaise. Season with salt and black pepper. Add a dash of Worcestershire sauce then, taste and add a few dashes of hot sauce. Set aside for at least 10 minutes before serving. Preferably, cover tightly and refrigerate overnight to instill the flavors.

i agree about the "new and improved" houzz sooz -- grrrr. It is on the WFD #361. "I'd much more appreciate someone making the recipe as stated and posting a review, and then perhaps in their review, they can suggest that the next time they make it, they'll use this or that or adjust ingredients. The changes bore very little resemblance to the original recipe as written! (shaking my head)" I so agree with this, but as I'm typing this response, I realize I'm guilty and I'll charge myself. HA! The one thing that I do kind of like with some of these sites is that they have started to delineate "I made it", "most helpful (positive or critical) review". That's what I looked at. Like this (my bold): "Very good recipe but I would skip the cocoa and use all chocolate bars. I've made this many times and find that using cocoa gave the cake a grittier, more brownie-like texture. So I now use 2 full bars of Ghiradelli Bittersweet Chocolate (8 oz. total) and skip the cocoa powder completely (ADD 8-10 min. cooking time). I still use the same amount of sugar. Using ALL chocolate bars gives this a silkier texutre not to mention a stronger chocolate flavor. 4 stars as written, 5+ stars for slight alteration. Serve with fresh sliced strawberries or raspberries and a dusting of powdered sugar for a dessert made for company." So between Annie's rec, my having extra chocolate and some of the positive/critical reviews I ended up close to Idiot Cake:) I agree with you though that it does takes a lot more research to find reliable information/or you're specifically looking for. CathyinSWPA