About 40 years ago, my mother used to make a lemon sheet cake -- when it was still warm, she used a toothpick to poke holes in it and poured on some type of hot lemon glaze that kind of crystalized on the top. I think it used Jello -- but I don't know if it was in the cake or the glaze (I was thinking it was in the glaze). I've looked through all her recipes and can't find it -- I wish I had asked her when she was still with us :( Any ideas?

Linda, maybe a drop scone would be easy, no cupcake tin needed. Cinnamon Bun Scones 2 cups all-purpose flour 1 cup Quaker® Oats (Quick or Old Fashioned, uncooked) 1/2 CUP granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 8 tablespoons butter or margarine, chilled and cut into pieces 3/4 cup whole or 2% milk 1 egg, lightly beaten 1 teaspoon vanilla 1/2 cup toasted, chopped pecans 2 teaspoons ground cinnamon GLAZE 3/4 cup powdered sugar 3 teaspoons orange juice or milk, or as needed Recipe DIRECTIONS: Heat oven to 425 degrees F. Spray cookie sheet with cooking spray. In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm. Here's a couple of other ideas... Bonus Muffins 4 bananas, very ripe 1 C. canned pumpkin 3 large eggs 1 C. superfine sugar 1/2 C. brown sugar 2 tsp pure vanilla 1 C. oil 2 1/2 C. unbleached flour 2 C. old fashioned oatmeal 1 T. baking soda 2 tsp. cinnamon 1 tsp. allspice 1 tsp. pumpkin pie spice 1/4 tsp. sea salt 1 1/2 C. nuts, chopped 1 C. raisins topping Puree bananas and place into a large mixing bowl. Add pumpkin, eggs, sugars and vanilla. Mix well and add oil. Add remaining dry ingredients, mixing until evenly blended. Stir in nuts and raisins. Grease muffin tins and dill 1/2 full with batter. Sprinkle with topping and bake at 350 degrees F. for about 30 minutes or until done. Remove to cool on wire racks. TOPPING\- 1/2 cup brown sugar, 1 tablespoon flour, 1 teaspoon pumpkin pie spice and 2 tablespoons butter. Mix well until very crumbly. MAPLE-OATMEAL SCONES 2 cups all purpose flour 1/4 cup sugar 2 tsp cream of tartar 3/4 tsp baking soda ½ cup butter ½ cup quick-cooking rolled oats ½ cup B&R Farms Dried Apricots 2 eggs 2 tbsp maple syrup 1 tbsp milk 1 tsp maple syrup 1 tsp milk In a large mixing bowl, stir together flour, sugar, cream of tartar, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in rolled oats and B&R Farms dried apricots. Make a well in the center of the dry mixture. In a small mixing bowl, combine eggs, 2 tablespoons maple syrup, and 1 tablespoon milk. Add the egg mixture to the flour mixture and stir just until moistened. Form dough into a ball (dough may be sticky.) Transfer dough to a cookie sheet. Roll or pat with lightly floured hands into a circle, 3/4 inch thick and about 7 inches in diameter. Cut into 6 to 8 wedges (do not separate wedges). Brush scones with mixture of 1 teaspoon maple syrup and 1 teaspoon milk. Bake in 400 degree oven for 15 minutes or until golden. Serve warm, with additional maple syrup, if desired. Makes 6 to 8 scones. I also have a recipe for Carrot Bread that I've made for years and when we had the deli I made big batched of. I don't have it typed out but would be glad to, if it's of interest. It has pineapple in it. Nancy

FOAS, your meal looks both delicious and elegant. The cookbook is a treasure. PK, love the story about the trifle needing more sherry. Your mom is woman after my heart. Colleen, your meal sounds amazing. Your cooking always does! I was invited to have dinner with long time friends (30 years) as my children did not come home for Christmas. I brought dolmas as a late afternoon snack which we ate with an assortment of cheeses, pate, and crackers while we sampled assorted wines and other libations throughout our lazy day. I acted as sous chef and did a lot of chopping and sauteing to earn my place at the table. My friends made a wonderful bread-less dressing made of dried fruit soaked in brandy, apples, onions, and cranberries. I await the recipe. There were brussels sprouts with pancetta and a couple of cranberry sauces. And turkey. Dessert was this wonderfully moist gingerbread from Nigella Lawson. Fresh Gingerbread with Lemon Icing Epicurious : November 2003 by Nigella Lawson How to Be a Domestic Goddess Yield: Makes 20 squares For the gingerbread: 1/2 cup plus 2 tablespoons unsalted butter 1/2 cup plus 2 tablespoons brown sugar 3/4 cup plus 1 tablespoon light corn syrup 3/4 cup plus 1 tablespoon molasses 2 teaspoons fresh ginger, finely grated 1 teaspoon ground cinnamon 1 cup plus 2 tablespoons milk 2 large eggs, beaten to mix 1 teaspoon baking soda, dissolved in 2 tablespoons warm water 2 cups all-purpose flour roasting pan, approximately 12 x 8 x 2 inches, greased and lined with foil or parchment paper For the icing: 1 tablespoons lemon juice 1/2 cup plus 2 tablespoons confectioners' sugar, sifted 1 tablespoon warm water Preheat the oven to 325 F. In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water. Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools. And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting. Here is a link that might be useful: Gingerbread (Epicurious)

For the short time I was there, I had a great time with sisters. Annies sauerbraten was dead on and even Emma loved it. And the corned beef hash for breakfast with some wonderful muffins really hit the spot before we had to leave. As most of you know, Dad has dementia and sort of freaked on on me and wanted to go home to his own environment. We drove home through rain, sunshine, more rain with a rainbow and some sleet! Emma had a blast, playing with Molly and making a new BFF in Spark. Shocked me as she never seemed to take to cats, but this guy is so loving and laid back. He had no fear of Emma and I think that did the trick. The two playing had us laughing repeatedly. That boy is always welcome here. I have has a few says to get Emma back into her regular food as Annie spoils her. She sure loved the saurebraten and hash! And let's not forget the chicken treats! I am so sad that I missed the balance of the weekend. I have missed my sisters and brother Elery. He fits right in with us crazy females. Isla, some day I will take you up on the offer. Dcarch, wait till those anthropologist find out that we referred to each other as potential ax murderers. Lars, a Black Forest torte without the Kirschwasser is just chocolate cake with cherry pie filling. Sharon, you will not suffer in all this cooking of great foods. Annie, not last, thank you for everything. You fill my heart.