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¾ cup butter 3 eggs 2 ½ cup all-purpose flour 2 ½ teaspoon baking powder ½ teaspoon salt 1 ¾ cup sugar 1 ½ teaspoon vanilla 1 ¼ cup milk Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 1 16 ounce package powdered sugar (about 4 cups) 3 tablespoon milk

½ cup purchased crème frâiche or dairy sour cream 1 tablespoon Dijon-style mustard 1 teaspoon snipped fresh dillweed or 1/4 teaspoon dried dillweed ⅛ teaspoon salt Milk

2 ½ cup powdered sugar 2 tablespoon Sazerac Rye ½ teaspoon Herbsaint (anise-flavored liquor) ½ teaspoon Peychaud’s bitters 2 teaspoon lemon juice 2 - 3 tablespoon milk Finely shredded lemon peel (optional)

Garden size: 16 x 10 feet

⅓ cup olive oil 2 tablespoon white wine vinegar 1 2 ounce can anchovy fillets, drained and chopped 3 cloves garlic, minced ½ teaspoon dried basil, crushed ½ teaspoon dried oregano, crushed ¼ teaspoon sea salt or salt ¼ teaspoon crushed red pepper ⅛ teaspoon ground black pepper

8 ounce bulk Italian or pork sausage

Cincinnati-Style Chili: Prepare as above, except omit green sweet pepper. With tomato sauce, add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper. Omit basil and optional garnishes. Serve each serving of chili over 1/2 cup hot cooked spaghetti and top with 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onions, and/or 1/4 cup additional kidney beans....

3 ounce chopped white baking chocolate (with cocoa butter) ¼ cup whipping cream ½ cup mascarpone or cream cheese ¼ cup softened butter ½ teaspoon vanilla 4 cup powdered sugar