The basic tools of the trade for a “stocked” kitchen: · Mixing bowls ...

In large mixing bowl combine first 5 ingredients. Add cabbage and toss
well.
Top with sesame seeds.
Key (to my heart) Lime Pie
4 egg yolks
one 14 oz can sweetened condensed milk
½ cup lime juice (fresh squeezed is best, but bottled will work)
1 teaspoon lime zest
1 store bought 8-inch graham cracker pie shell
Preheat oven to 350
In mixing bowl beat together yolks, and sweetened condensed milk.
When combined add lime juice and zest, mix together.
Pour into pie shell and bake for 15 minutes. It will be giggly when you
remove it.
Cool to room temperature – then refrigerate. Serve with Whipped
cream.
Tossing and Turning-overs
4 slices of bread, crusts removed
2 tablespoons butter, melted
Filling (your choice)
-a spoonful of preserves or cream cheese
-a dollop of jelly and a layer of Peanut butter
-chocolate chips, or pieces or a favorite candy bar
-Applesauce, brie, and walnuts
-goat cheese with pumpkin or apple butter
-fresh berries sprinkled with sugar
Preheat oven to 400
Roll out the crust free bread with a rolling pin (should be thickness of a
saltine)
Brush edges of bread with butter – in center of each place tablespoons
of your filling – spread around and cover all but edges of bread
Fold bread into a triangle and press edges together. Crimp the seam
with a fork if necessary.
Put turnovers on baking sheet – brush top of each with butter – and
sprinkle with sugar is desired.
Bake for 20 minutes.
Double down day-old doughnut
1 tablespoon butter
1 day old cinnamon cake doughnut, cut in half like a bagel
Applesauce or apple butter, optional