DD, Luvs & Slinkey, thanks for the welcome back. It truly was not a good year for yard sales, which is probably a good thing, since I have little room for anything new. I think the economy has hit everyone hard & people just not buying new & parting with things. Plus, I did not get to that many this summer. Alot of baby items at most of the sales, not too much decor to speak of, but I'll persue my tablescapes with what I had last year & enjoy them over again.

My name is Sol, and I'm an advocate for Dulce de Leche [G] And while you can easily find the stuff commercially nowadays, I prefer to make my own, just like my mom, and her mom, and all other matriarchs in my family. Dulce de Leche (sweet milk) is a very thick, butterscotch-like sauce, only richer. If you need help with the cooking process, holler. I recently made pumpkin muffins with a Dulce de Leche filling. But apple or pear muffins would be a match made in Hades, especially for my waistline, since I would ignore my limit consumption. Sol

I'd be delighted! This recipe is from a woman I used to teach with who was from Bosnia. She had a huge family and would get up a 4:30 in the morning to bake for the day before work. I remember her telling me that her kids loved this muffins so much that they referred to (and thought they were) cupcakes. Healthy Muffins 1 1/2 cups unbleached flour 3/4 cup oat bran 3/4 cup flax meal (seed meal) 1 cup brown sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons cinnamon Mix together and add: 1 1/2 cups finely grated carrots 2 peeled and shredded apples 1 cups chopped pecans or walnuts (I used to reduced the nuts but at least half and soak then add about 1/2 - 3/4 cups raisans... pretty much because I love raisans in baked goods and nuts... not so much) Separately mix and then blend in: 2 beaten eggs 3/4 cups milk 2 teaspoons vanilla 1/2 cup olive oil Don't overmix. Bake at 350 for 18-22 minutes. Hope you enjoy! Elyse

Oh, and my favorite recipe? Pixiestix Hot Milk Cake, or the Hershey's Chocolate cake from the cocoa box with Colleen's chocolate frosting. Colleen's Chocolate Cake 1 Cup caster sugar 1 Cup brown sugar 2 eggs 250 g margarine (8 ounces) 2/3 Cup cocoa 1 Cup sour milk* 2 Tsp 1 Cup boiling strong coffee 3 Cup plain flour 2 Tsp baking soda Preheat oven to 170C (325F), grease and line two 20cm (8") round cake tins. Put ingredients into mixing bowl in order listed and turn on mixer. Beat until just combined. Pour into prepared tins and bake 45 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and leave to stand in tins for 20 minutes. Turn out onto a rack to cool. Ice with chocolate icing. *If you have not got sour milk, add a tablespoon of lemon juice or vinegar to milk and leave in a warm place.~ NOTES : This is a very rich, almost black chocolate cake which stays moist for days and freezes well. Hot Milk Cake - Pixistix Old fashioned, simple, melts in your mouth! 4 eggs 2 cups sugar 2 1/4 cups flour 2 1/4 tsp. baking powder 1 tsp. vanilla 1 1/4 cups milk 1/2 cup (1 stick) butter Beat eggs and sugar well, (really well, like 5 minutes, or it won't be light enough). Combine flour with baking powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts; gradually add to batter, beating until well blended. Pour batter into a greased 9x13 pan. Bake at 350 for 30 to 35 minutes. Good luck on those mini cakes! Annie