Deanna, that was my recipe all right. Grandma made it when I was growing up and it was always one of my favorites. Soonergrandmom, I don't know about the nuts changing texture, I almost never add the nuts because I don't like nuts baked in things. Not in banana bread or in cookies or in that hot fudge pudding cake, not even in fudge. Odd, I suppose, since I like nuts by themselves. Hmmm..... OK, a cake recipe for that 8x8 pan. Oh yeah, gingerbread! I just love it, and I love maple too, so this was right up my alley.... OLD-FASHIONED GINGERBREAD WITH MAPLE WHIPPED CREAM Yields one 8x8 inch cake. If you like, dust the gingerbread with confectioners' sugar and present it on a platter. It's homey enough though to serve straight from the baking dish. 1-3/4 cups plus 2 Tbs. all-purpose flour 1-1/2 tsp. baking soda 2-1/4 tsp. ground ginger 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves Pinch salt 5 Tbs. butter, softened at room temperature 1/3 cup sugar 1 large egg 3/4 cup dark molasses 3/4 cup cold water 1 cup heavy cream (not ultra pasteurized, if possible) 1/4 cup maple syrup Heat the oven to 350 degrees F. Butter an 8x8 inch cake pan. Sift together the flour, baking soda, ginger, cinnamon, cloves, and salt onto a sheet of waxed paper. Set aside. In a large mixing bowl, beat the butter until light and creamy. Add the sugar and continue beating until light and fluffy. Add the egg and beat until well combined. Scrape down the sides of the bowl and pour in the molasses in a slow, steady stream, beating all the while. Add half of the sifted dry ingredients and mix just until well combined. Mix in the remaining dry ingredients. Slowly pour in the cold water and stir until well incorporated. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan about 1 hour before serving. Beat the cream until thickened. Slowly pour in the syrup and continue beating until the cream holds soft peaks. Cut the cake into squares; serve with the whipped cream. I also use a small pan like that 8x8 pan for fruit cobblers and crisps, since there are only Ashley and I here. Grandma's Blueberry Crisp would fit in nicely, can be adapted to use apples, peaches or cherries or whatever else you like and can get readily. I use frozen fruit all winter to make it too. Blueberry Crisp-Grandmas ================ 3 cups blueberries, fresh or frozen, unsweetened 2 tbls lemon juice 2/3 cup brown sugar 1/2 cup flour 1/2 cup quick oats 1/3 cup butter, softened 3/4 tsp cinnamon 1/4 tsp salt . Heat oven to 375. Arrange berries in ungreased square baking dish (8 inch) and sprinkle with lemon juice. Combine remaining ingredients until crumbly. (I use a pastry blender, grandma used two knives). Crumble topping over berries and bake until topping is lightly browned and berries are hot, about 30 minutes. Makes 4-6 servings. Annie

More for your perusal: CRANBERRY COFFEECAKE 1 cup (2 sticks) butter 1 cup sugar 2 eggs 1/2 tsp. almond extract 2 cups flour 3 tsp. baking powder 1/2 tsp. salt 1 cup sour cream 1 can (8 oz.) whole cranberry sauce 1/2 cup chopped nuts Glaze: 1 cup confectioners sugar 2 Tblsp. milk 1/2 tsp. vanilla Heat oven to 350° F. Grease a 13 x 9 x 2-inch pan. In large mixing bowl, cream butter. Gradually add sugar; beat until light and fluffy. Add eggs, beating well. Mix in almond extract. Stir in flour alternately with sour cream. Pour batter into prepared pan. Spoon cranberry sauce evenly over batter; spread slightly, but do not try to cover batter. Sprinkle with nuts. Bake 35 to 40 minutes or until cake pulls slightly away from sides of pan. Drizzle with Glaze. Serve warm. Glaze: Combine all ingredients and stir until smooth. CREAM CHEESE & STRAWBERRY COFFEE CAKE 1 (8 oz.) pkg. cream cheese or reduced-fat cream cheese, softened 1 cup granulated sugar 1/2 cup butter or margarine, softened 1-3/4 cups all-purpose flour 2 eggs 1/4 cup milk 1/2 tsp. vanilla extract 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup seedless strawberry preserves Sifted powdered sugar In a large mixing bowl beat cream cheese, granulated sugar, and butter or margarine with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, milk, vanilla, baking powder, baking soda, and salt. Beat for about 2 minutes or until well mixed. Beat in remaining flour on low speed until well mixed. Spread batter evenly in a greased and floured 13x9x2-inch baking pan. Spoon preserves in 8 to 10 portions on top of batter. With a knife, swirl preserves into batter to marble. Bake in a 350° F. oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool slightly on a wire rack. Sift powdered sugar on top. Cut into squares; serve warm. Garnish with fresh mint and strawberries if desired. Makes 12 servings. KILLARNEY CAKE 1/2 cup butter or other shortening 1 cup sugar 2 eggs 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 cup sour cream 1 tsp. vanilla Topping: 1/2 cup white sugar 1/2 cup brown sugar 1 Tblsp. cinnamon 1/2 cup chocolate chips 1/2 cup chopped nuts Preheat oven to 350° F. Grease and flour a 9 x 13 baking pan. Cream sugar and butter. Alternately add eggs and flour with dry ingredients and sour cream. Add vanilla (batter will be thick). Spread half of batter in bottom of pan. Sprinkle with half of topping. Spread other half of batter and sprinkle remaining topping over the top. Bake for 30 minutes. YEASTED CAKE MIX COFFEE CAKE 1 pkg. (18.25 oz.) yellow cake mix, divided 1 cup all-purpose flour 1 pkg. Active dry yeast 2/3 cup warm water (120° to 130° F.) 2 eggs, lightly beaten 1 can (21 oz.) fruit pie filling of your choice 1/3 cup cold butter Glaze: 1 cup confectioners sugar 1 Tblsp. Corn syrup 1 to 2 Tblsp. Water In a large mixing bowl, combine 1-1/2 cups dry cake mix, flour, yeast, and water until smooth. Stir in eggs until blended. Transfer to a greased 13- x 9- x 2-inch baking dish. Carefully spoon pie filling over top. Place remaining cake mix in a bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° F. for 35 to 40 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake. Yield: 12-16 servings.

Popeye's Fried Chicken *Copycat recipe* This is a copycat recipe, to expect it to be "exactly" like Popeye's is a little unrealistic. 1 frying chicken, with skin cut up 6 cups vegetable oil 2 tablespoons white pepper 1 teaspoon cayenne pepper 2/3 cup all-purpose flour 2 teaspoons paprika 1 tablespoon salt 3 eggs Directions Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove. In a large bowl, combine flour, salt, peppers, and paprika. Break the eggs into a separate bowl and beat until blended. Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it's ready. Dip each piece of chicken into the egg, then coat generously with the flour mixture. Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken. To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly. Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly. As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain. If you like crunchy chicken or Popeye's chicken you will like this recipe.

I always made this in my springform which was shallow (under an inch). It had a fluted edge so presentation was great. Plus being able to serve it on any pretty plate. You will love yours. Pumpkin Cheesecake (1/2 recipe) 1 - 9-inch graham cracker crust 16 oz cream cheese 3/4 c. sugar 2 x-lg eggs or 3 small 1/8 c. flour 3/4 c. canned pumpkin 1 tsp. pumpkin pie spice Preheat oven to 325 F. Beat cream cheese smooth; slowly beat in sugar; slowly beat in eggs. Beat in remaining ingred.; pour into crust. Bake 1 1/2 hrs. ================ pumpkin spice substitute: 1/2 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg or mace some recipes more ginger, some more cinnamon =============== alternate type of graham crust for 9-inch springform 3/4 cup graham cracker crumbs (less than one pkg.) 1/2 cup pecans, toasted & coarsely ground 1 T. sugar 2 T. br. sugar (opt.) 1 T. pumpkin pie spice 1/4 cup butter 350 F., 8-10 min.(prebake if using with a no-bake filling)