First cucumber of the year is almost ready to pick. Waiting patiently/impatiently!!

Good morning and Happy Saturday from the Kitchen! Rhubarb really did well this spring due to all the rain. I will be making this today.

I ran across this today and thought it might be helpful to someone. I haven’t tried any of them yet so I can’t vouch for them.

I have had this recipe since the mid-50s. It is very different from carrot cakes made in recent years. I hope you like it! Cook’s note: be sure to use BLACK walnuts or you won’t get the same product.

Absolutely scrumptious! You’ll love it!

A really good sounding recipe which I fully intend to try soon. Thanks, Isabella!!

SAUCE1 (8 ounce) can tomato sauce1 teaspoon dry oregano1⁄2 teaspoon marjoram1⁄2 teaspoon dry basil1⁄2 teaspoon garlic saltDOUGH1 1⁄3 cups warm water (105 F)1⁄4 cup non-fat powdered milk1⁄2 teaspoon salt4 cups flour1 tablespoon granulated sugar1 (1/4 ounce) package dry yeast2 tablespoons vegetable oil (for dough)9ounces vegetable oil (3 ounces per pan)Butter-flavored Pam cooking spray TOPPINGS OF […]