1 1/2 c. sugar 
2 c. flour
1 1/2 t. soda
1/4 t. nutmeg
1/2 t. cinnamon
1/2 t. salt
3/4 c. oil (no subsititute!)
2 c. diced apples
1/2 c. nuts - optional
2 eggs
1 t. vanilla
Combine all in bowl, mix with spoon. Batter will be thick. Makes 4 small loaf pans or bundt. Bake at 350 degrees for 45 minutes
submitted by: M. Miller, Madison, IN
2 c. all-purpose flour
2 c. granulated sugar (I use half Splenda)
2 tsp. baking soda
2 eggs
1 tsp. salt
1 can crushed pineapple packed in its own juice, undrained*
2 Tbs finely snipped young pineapple sage leaves* (or sub lemon verbena)
Note: This is such an easy cake to make, even with a spoon, as I prefer not to use an electric mixer as it tends to emulsify the pineapple. It is even moister the second day. There’s no oil or shortening in it because the pineapple provides the moistness.
In a large bowl, put all of the ingredients in at once. Mix well with a wooden spoon; pour batter into a well-greased 9×13-inch pan. Bake in a preheated 350 degree oven for 25-30 minutes. (In my oven 25 minutes is enough, but someone told me they used a glass pan @ 325 for 40 minutes.) While still slightly warm, frost with your favorite cream cheese icing and decorate with fresh pineapple sage leaves and its flowers.
* It is important to use young leaves (those at the top of the plant) because I found that older leaves did not have much flavor. This is an old recipe that I have seen published (without the herbs) as Pineapple Perfection Cake, Mexican Wedding Cake, and even Chop Suey Cake! submitted by: Maggie Keeler
Click image for show website
The Virginia Spring Show is a grand collection of more than 300 upscale exhibitors from across the nation, featuring fresh new springtime designs and ideas just in time for Mother’s Day and Easter.
Choose from an unequaled selection of porcelain, wovenwares, flags, miniatures, jewelry, quilts, garden statuary, dolls, reproduction furniture, pottery, carvings, braided rugs, tinware, glassware, musical instruments, signs – and of course, Springtime florals – and lots of baskets and bunnies.
Also featured are a sprinkling of specialty boutiques and gourmet food shops, as well as daily food preparation shows in The Holiday Cooking Theatre
22nd Virginia Spring Show
click on image for directions
March 13-15, 2009 (Three days)
The Showplace Exhibition Center
3000 Mechanicsville Turnpike
Richmond, VA 23223
SHOW HOURS:
Friday, March 13 - 10 a.m. to 6 p.m.
Saturday, March 14 - 10 a.m. to 6 p.m.
Sunday, March 15 - 11 a.m. to 5 p.m.
FREE PARKING ON PREMISES
ADMISSION: Adults: $7.00; Children (2-12 yrs.): $1.50
Weekend Pass: $12.00; Groups (20 or more): $5.50
Virginia Show Productions Inc. has been producing outstanding shows for more than 24 years. In 1996, Sunshine Artist voted the Virginia Christmas Show the “4th Best Traditional Show in the Nation.” The readers of The Virginia Guide voted it “The Best Craft Show in Virginia.” The Virginia Christmas Show is a Four-Day event and it’s counterpart, Virginia Spring Show is a Three-Day event. Both shows are held at the Showplace Exhibition Center, 3000 Mechanicsville Turnpike in Richmond, Virginia. Twice a year Virginia Show Productions Inc. transforms The Showplace into a bustling mecca of holiday shopping. Tens of thousands of enthusiastic shoppers from Virginia and surrounding states converge on the shows for the ultimate shopping experience. They come early and stay late – often making numerous trips to their cars to store their many purchases.
Can you tell we’re thinking spring? We had some warm weather here in Maryland and it’s making us want Spring NOW! I sat down to read Kathy Graham’s New Hampshire Country Register and saw this interesting looking recipe. 
Check out these beautiful tulips pushing up out of the snow Kathy has on her TCR cover - a photo she took from her backyard. I don’t think she will mind us sharing it here:
- 1 package Stella D’Oro Cookies
- 1 Large container of Cool Whip
- 1 Small can of crushed pineapple, drained
- 2 T confectionary sugar
Slice cookies in half and hollow out insides. Mix Cool Whip and drained pineapple. Add powdered sugar. Fill bottom of cookie with the mixture and add the top half. Chill and serve.
Recipe submitted by Sally Knowlton, Chadbourn’s Restaurant, Northwood, New Hampshire.
This is a smooth, creamy dessert that also tastes delicious on scones or as a dip for fruit kabobs.
Combine in a saucepan:
1 cup whipping cream
3/4 cup milk (2 percent or whole)
1/2 cup sugar
Warm on medium heat until sugar dissolves.
Stir in:
1 cup Pina Colada yogurt (8 ozs.)
1 cup light sour cream
1/2 teaspoon pineapple flavoring (optional)
Pour into 6 glass goblets or dessert dishes. Chill one hour or until thickened. Dessert will resemble the consistency of yogurt. Top with toasted coconut flakes and a leaf of fresh pineapple-mint. Serve with a crisp cookie and a small fruit kabob made with fresh pineapple and other tropical fruits threaded on a fancy pick.
Variations: Substitute strawberry or lemon yogurt for the Pina Colada yogurt. For the lemon yogurt, add 1 teaspoon grated lemon rind.
From Lydia’s Recipe File: Lydia E. Harris, M.A., is a home economist and freelance writer who enjoys serving tea to family and friends in Seattle, Wash.
