Please see my trade list to see if something interests you. Thanks! Jeanne

Thank you for posting these recipes. I love bar cookies.

I have written a book on making organic wine at home. It's a free download ebook. Really, free with no strings attached. You are welcome to download it at the link below. In a word: sterilize. Sterilize every little thing that comes in contact with the wine, hands, every spoon, cup, measuring spoon, strainer and container - everything - and keep it sterile until you are finished with it. More than sterilization is rinsing it off. Whatever you use to sterilize, be it bleach, sulphite, whatever, has to be thoroughly rinsed from everything. Sterilize. Sterilize. Sterilize. Rinse. Rinse. Rinse. The rest is easy. For 5 gallons, collect about 3/4 of that in materials. Put it all in a big pot or two, cover with water and bring to a boil. Turn off fire and put on sterile lid. Let sit two days. Strain into primary fermenter. Add water to make 5 gallons. Add sugar until hydrometer reading is about 12-13% (a little at a time, testing as you go), add pectic enzyme according to package (usually about 2-3 teasp for 5 gal), add acid blend at 1 teas per gallon, stir well and sprinkle the yeast on top. Cover lightly for a week. Rack into secondary fermenter and add air lock. Rack about every three months, at least 2-3 times, until there is no more activity, no bubbles from air lock. Test again with hydrometer until reading is below 1.000 (0.9). Bottle. This makes a dry wine. Here is a link that might be useful: Wine Book

Annie1992, Here it is: Great-Grandma's Pumpkin Cobbler 1 stick butter 1 cup Self-rising flour (or make it self rising, if you don't keep it in the house) 1 cup Sugar 1 cup Milk 1 tsp Vanilla extract 2 eggs 1 5 oz can evaporated milk 1 30 oz can pumpkin pie mix (I use i Libby's in a pinch, usually make my own) Method: Cut butter into 4 - 6 pieces and place in 9 x 11 glass baking dish Pre-heat oven to 350° and place baking dish in while pre-heating long enough to melt the butter. In medium bowl, mix flour, sugar, milk and vanilla extract together. When butter is melted, tip around in pan to make sure entire bottom is buttered. Pour batter over butter in baking dish. Do not stir or re-arrange. Now break eggs into another bowl, and whisk until foamy. Add evaporated milk and pumpkin pie filling. Stir to mix well. Spoon or pour pumpkin mixture over crust batter, trying to somewhat evenly distribute. Do not stir. Bake 50-60 minutes, until crust is dark, golden brown. Remove to cooling rack and let cool at least 20 minutes before serving, with/or without whipped cream. If there is any left, it will keep several days in the refrigerator. It is great cold or it can be warmed in the microwave. To make a fruit cobbler using this recipe, make the batter portion according to the directions and then mix your fruit with whatever amount of sugar you think it will take. (Some fruits (blackberries for sure) I pre-cook in a sauce pan to ensure that they are soft and sweet when the cobbler is done). Just place the fruit over the batter in place of the pumpkin mixture and bake according to the same directions. Enjoy -- Lisa