Roselver - I don't have any Honeysuckle. Don't think I ever smelled that one. I went through and tossed the ones that were 8+ years old. I'll try and find someone who can use the others. I just can't bring myself to throw them out if they're new or almost new. Did want to clarify I haven't been adding to the collection. They've been gifts from other people. Couldn't tell you the last time I bought any of the above. I have had people tell me they go fast at yard sales which still amazes me. I had one yard sale ever and I swore never again. It wasn't worth it. About 10 years ago BBW used to have a glitter lotion (was in the kid section) called Berry Go Round. Yum, yum, yum I love the smell of that stuff. I have a little in the bottle and won't chuck it because it smells so awesome.

I hope this helps... Here's the recipe I use for lemon squares. 1 1/2 cup plus 3 tbsp AP flour 1/2 cup confectioner sugar 3/4 cup cold butter 4 eggs, beaten 1 1/2 cup granulated sugar 1 tsp baking power 1/2 cup fresh lemon juice Additional powdered sugar for garnish Combine 1 1/2 cup flour, powdered sugar and cut in the cold butter until crumbly. Press into a 9 x 13 greased pan. Bake for 15 to 20 mins until brown around the edges. Combine the other ingredients and pour over the baked crust. Bake 20 mins. Cool and cut into squares and sprinkle with powered sugar. Makes 24 to 36 squares. Linda P

Here is a recipe that was featured in the New York Times. I have made it, and my family LOVES it. I will never make another kind of white bread. This bread is mosit and chewy on the inside, and crusty on the outside. YUM! Plus, it is very easy to make. No-Knead Bread 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf.

i recommend doing actual RESEARCH and work and find the recipes etc on your own. And then road test them before you just offer them for sale.