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Another summary report might help. What I've been doing is searching an o.p.'s name, and if it does not bring up recipes, then I go ahead and post that person's recipes. I still have some to go, but I'm not sure how many. I have some from brianjwood, but I was too daunted even to try saving all of his many pages of recipes. If Rotiedogs does not have them, then I can post what I did manage to save. And I still have the recipes from Annebelle's lair (formerly Nebelwesen). I will likely go ahead and post those without the pictures.
I also have some more threads, although I need to check and make sure that they have not already been posted.
Zen appears to be busy fixing up the house she bought; she has not checked in on her site. My understanding is that she saved the 4000 recipes, but that they are not connected with the poster, nor are the comments saved. Perhaps at some point, she will get to recipe uploading. What I'm doing is that when I bake a recipe from the BC people, I go ahead and put it on her site.
I suppose that you could start spiralizing zucchini and making sauce for it. I say this half-heartedly, as I cannot imagine that being good, but maybe a good sauce would help.
I'd suggest soup, but the weather is not conducive to hot soup.
What about the recipe I posted from KathyfromKansas for Pork Tenderloins with Apple and Sage?
Actually, they put it out yearly, beginning in 1932, and apparently they still do one every year. Check out the archives in the second link.
Spoiler Alert: The actual year for mine is 1951. There are some recipes that continue to appear, and seem to be from earlier years, so that can be confusing.
I'm going to have a lot of fun with this treasure trove. The "Swedish Cookies" were a big hit after church today,
Tonight I baked this cake. The 8 1/2 x 4 1/2 pan was a tad small but the 9x5 would have been too large. It rose a bit quickly around the edges, even a bit over the pan, before the middle caught up with it. The bread has a slight dome--no collapsed center--but it does have a bit of a "line" in the center. If I bake it again, I will measure my pans and see if I have one that is just a bit larger.
I used the 1 tsp of baking powder and 1/8 tsp of baking soda, as Kid Pizza suggested in option 2. I used Baker's (extra fine) sugar, educing the amount by 1 oz. as recommended, and used my microplane grater to make the orange zest rather than using the food processor. (Unlike the MS Living Kitchens, I do not have sous chefs to clean extra dishes.) I also added 1/4 tsp orange extract, as I do not plan to ice it.
The baking time specified was 1 hour 15 minutes, but it was done at 1 hour, 5 min. If I bake it again, I will check after an hour. It does brown quickly on top, so I had foil over it for the final 5 minutes. The recipe said to let it rest in the pan for 30 minutes. I took it out after 20, and that seems fine.
We will cut it and taste it tomorrow, and I will add to this reply our thoughts on the taste and texture.
Update: The cake has perfect texture. It is not dry, and it does not need the frosting. It has a kind of melt in the mouth taste. As my husband said, "It's easy to eat too much of this cake, it is just so good. It is perfect without frosting. Thanks to Cass for perfecting the recipe!
