I don’t remember where I got this originally, but I’m sure I had to double it in order to feed my huge extended family. Point is, I know this recipe can be halved if it seems like way too much for your needs.

Ingredients:

12 potatoes, boiled with the skins on, then peeled and diced
10 hard boiled eggs, chopped
2 celery stalks, chopped small
1 medium sized yellow onion, diced
Salt and pepper to taste.

Dressing:

2 cups mayonnaise (Not miracle whip.)
10 tsp. yellow mustard
1 cup sour cream
4 tsp. celery seed
4 tsp. apple cider vinegar
4 tsp. table sugar

Stir the ingredients for the dressing together in a large bowl. Toss in the onions and celery. Then add the potatoes and eggs to the dressing while they are still a little warm. Stir it all together so that the dressing covers all the potatoes, but (obviously) try not to squish the potatoes too much. Chill for an hour or two. Garnish with parsley and/or black olives. Serve.

*This is a very messy recipe but makes the absolute best potato salad I have ever tasted.

3 cups Biscuit mix (I use Bisquick.)

3 tbsp.s Sugar

1 Cup Beer

Blend ingredients. Spatula the thick batter into a greased muffin tin. Bake at 350° for 15-20 minutes.

Stolen from Betty Crocker:

1 1/3 cups All purpose flour

1/2 tsp. Salt

1/2 cup Shortening

3 to 4 tbsp. Cold water

Measure lour and salt into a medium bowl. Thoroughly cut the shortening into the flour mixture. Sprinkle in water, one tbsp. at a time until dough almost cleans the sides of the bowl. One or two tsp. of additional water may be added if needed. Gather dough into a ball. Shape dough into a flattened round on a floured cutting board. Roll dough to about two inches larger than pie pan. Fold into quarters, then unfold onto pan.

Bake according to your specific recipe’s directions.

You will need two loaf pans for this recipe.

Ingredients:

Dry:

2 2/3 cups all purpose flour

3 cups sugar

2 tsp.s baking soda

1½ tsp.s salt

2 tsp.s cinnamon

2 tsp.s nutmeg

1½ tsp.s allspice

1 tsp. cloves

Wet:

4 eggs

1 (16 oz.) can pumpkin (A 15 oz. can is fine if you can’t find the 16 oz.)

1 cup vegetable oil

2/3 cup water

1 cup chopped walnuts (optional)

Preheat oven to 325°.

Measure all dry ingredients into a large bowl and stir them together with a wire whisk.

Then put all the wet ingredients into a medium bowl and mix them by hand until combined.

Pour wet ingredients into dry ingredients and mix thoroughly by hand, making sure to scrape the bottom of the bowl.

Pour into two ungreased loaf pans.

Bake for 1½ hours. Remove from oven and allow to cool for 1 hour before removing it from the pans. Wrap in plastic wrap after it cools. It keeps nicely for three or four days.

I don’t know how well this recipe would work if you halved it. I’ve always just given a loaf away.

*Not to brag, but I have been told that my pumpkin bread is so good you wanna smack your grandma. What that actually means I don’t know, but I’m sure it’s a compliment.

Ingredients:

1 large lemon (juice and rind)

1 ½ cups all purpose flour

1 cup sugar

1 tsp. baking soda

6 tbsp. vegetable oil

1 tsp. vinegar (Yep, vinegar, but I promise you, you won’t taste it.)

1 tsp. vanilla

Water

Preheat oven to 350°.

Put flour, sugar and baking soda into a mixing bowl. Mix them together fairly well.

Then grate all your lemon rind into a measuring cup. (I find this is lots easier using a large liquid measure. I just lay the grater over the liquid measure and the rind falls in.)

Then, take your already sorely abused lemon, cut it in half and squeeze the juice from both halves into your measuring cup.

Next add water to your rind and lemon juice until you have filled one cup.

Pour your lemon juice mixture into your bowl of dry ingredients.

Add oil.

Add vanilla.

Add vinegar.

Mix well.

Mixture will foam.

Pour into an ungreased 8 inch cake pan. Bake 25 minutes, or until cake bounces back a bit when you touch its center.

Ice with your favorite vanilla frosting.

I’ll be posting more of my recipes as Goldberryknits on eHow.  Here’s a link to my Vegan Lemon Cake post.