Receipes Essay, Research Paper

Title: ITALIAN COCONUT CREAM CAKE Yield: 12 To 16

2 c Sugar

1/2 lb Butter; divided

5 Egg yolks

1/2 c Shortening

2 c All-purpose flour

1 ts Baking soda

1 c Buttermilk

1/2 c Pecans; chopped

2 ts Vanilla; divided

5 Eggs whites; stiffly beaten

8 oz Cream cheese

1 lb Powdered sugar

Cream together sugar, 1/4 lb. butter, egg yolks and shortening. Add

flour, baking soda, buttermilk, pecans, coconut, and 1 tsp. vanilla. Stir

to blend well. Fold into beaten egg whites. Pour into 3 cake pans that have

been coated with shortening and dusted with flour. Bake at 350 degrees for

25 to 35 minutes.

For icing: Cream together 1/4 lb. butter, cream cheese, powdered sugar

and 1 tsp. vanilla. Ice only top and center of cakes (leaving sides

plain). Sprinkle top with toasted coconut if desired.

Italian Cream Cake

This is the mixture used for wedding cakes.

1 teaspoon soda

1 cup buttermilk

5 eggs, separated

2 cups of sugar

1 stick of butter

1/2 cup shortening

2 cups sifted all-purpose flour

1 teaspoon vanilla

1 cup chopped pecans

One 4-ounce can of Angel Flake coconut

Cooking Instructions: Combine soda and buttermilk and let stand a few

minutes. Beat egg whites until stiff. Cream sugar, butter, and shortening.

Add egg yolks one at a time, beating well after each addition. Add buttermilk

alternately with flour to creamed mixture. Stir in vanilla, fold in egg

whites. Gently stir in pecans and coconut. Pour into three 9″ greased and

floured layer pans. Bake at 325 degrees for 20 minutes or until cake tests

done, watch closely! Frost when cake is cool to touch. Frosting: Cream

together 2 sticks of Butter (at room temperature) and two 8 oz. packages

softened cream cheese. Add 2 teaspoons vanilla. Gradually add 2 pounds of

Confectioners sugar. Beat until well blended. Then add roughly 2 cups finely

chopped pecans.

Italian Cream Coconut Cake

1 cup unsalted butter — softened

2 cups sugar

5 eggs — separated

2 cups cake flour

1 teaspoon soda

1 cup buttermilk

1 teaspoon vanilla

1 cup coconut — sweetened

1 cup pecan — chopped

Frosting:

8 ounces cream cheese — softened

1/4 cup unsalted butter — softened

1 pound confectioner’s sugar

1 teaspoon vanilla

pecan halves — garnish

Preheat oven to 350F. Butter and flour three eight inch cake pans. In a large

mixing bowl, cream butter and sugar until fluffy. In a separate bowl, beat

egg yolks and add flour and soda. Add to butter mixture alternately with

buttermilk. Beat well. Add vanilla, coconut and pecans. In a separate bowl,

beat egg whites with a pinch of salt until stiff. Fold into batter. Divide

batter evenly between pans and bake 30 minutes. Remove from oven and cool in

pans 10 minutes. Turn onto cooling racks. Prepare frosting by combining all

ingredients and blending until smooth and creamy. When cake has completely

cooled, place one layer on a serving plate and spread frosting over the top.

Repeat for remaining layers, then frost around the sides. Top with pecans.

VODKA MARINARA SAUCE

4 tablespoons minced fresh garlic

4 tablespoons olive oil

4 tablespoons vodka

2 cups heavy cream

1 cup marinara sauce (see Note)

Salt, pepper and garlic salt to taste

Grated Parmesan cheese and chopped fresh parsley, for garnish

Over medium-low heat, lightly brown garlic in olive oil about 2 minutes,

stirring constantly and being careful not to burn garlic. Remove pan from

heat (this is essential when cooking with a gas flame, to avoid a potentially

dangerous flame) and add vodka. Return to flame and cook for about 2 minutes

to cook off alcohol. Add cream and marinara sauce, bring to boil and cook for

about 10 minutes, stirring occasionally, until it reaches a cream sauce

consistency (it shouldn’t be too thick, but should coat the back of a spoon).

Note: You may use bottled marinara sauce or your favorite recipe.

Pepper Vodka Pasta Sauce

1 tablespoon dry hot chiles, crushed 1 fifth Vodka

Put the chiles in the vodka. Let it set for at least a week, then strain

off. Put the bottle in the freezer. Because of the alcohol, it won’t

freeze, but it will get almost syrup-like. It is great in bloody marys,

and

in the following pasta recipe, too.

Pasta and Vodka 1 1/2 lb. your choice of pasta 7 tbs butter 1 tsp. hot red

pepper flakes 1 cup pepper vodka 1 cup fresh peeled tomatoes (cut up fine)

1 cup heavy cream 1 tsp. salt 1 cup fresh grated parmesan cheese.

Cook the pasta al dente. While it’s cooking, melt the butter, add pepper

and vodka, tomatoes and cream. Simmer five minutes or so. Add salt. Drain

pasta, put it in the pan with the sauce, stir the parmesan in, mix

thoroughly (over low heat) and serve.

Pyrohy (Varenyky)

4 cups flour

2 tsp salt

2 tbsp vegetable oil

2 eggs – well beaten

1 cup water or half water and half milk

Combine flour and salt in deep bowl. Add remaining ingredients – mix well and knead until dough is smooth and elastic. Cover and let stand at least 15 minutes – better if longer.

Roll dough quite thin on a floured board. Cut rounds with cookie cutter or glass, or dough may be cut into 2 – 2 1/2″ squares. Put dough round or square in palm of hand. Place spoonful of filling on dough, fold over to form a half-circle or triange, and pinch edges firmly together. The edges should be free of the filling and well crimped and sealed to prevent the filling from leaking out during the cooking process.

Place pyrohy on lightly floured board or tea-towel without crowding them. Cover with another tea towel to prevent drying.

To cook, drop in a few at a time into large pot of rapidly boiling salted water. Stir with wooden spoon to prevent sticking. Boil 4 – 5 minutes or until pyrohy are fluffy and float to the top of the water. Remove with slotted spoon to a colander and rinse under hot tap water. Drain thoroughly. Place in bowl and coat with onions sauteed in oil to prevent sticking. Serve hot.

Fillings for Pyrohy

2 cups mashed potatoes

2 tbsp vegetable oil

1/2 cup chopped onion

salt and pepper

Potato Filling

Saute onions in oil, season, add cooked potatoes and mix well.

Sauerkraut Filling

2 cups sauerkraut

1/2 cup onion, chopped

4 tbsp vegetable oil

pepper

Bring sauerkraut to boil in some water. Rinse and cool. Drain and squeeze out water. Chop finer if desired. Saute onions in oil and add to sauerkraut. Add a dash of pepper if desired, and mix well. Note: About 1/2 cup mased potatoes may be added for better binding power of filling.

Poppy Seed Filling

1/2 cup poppy seed scalded and finely ground

Pinch of salt

2 tbsp sugar

Mix well.

CREAM CHEESE SUGAR COOKIES

1/2 cup butter

1 3 oz. pkg. cream cheese, softened

2 cups all-purpose flour

2/3 cups sugar

1 egg

1/2 tsp. baking powder

1/2 tsp. vanilla

1/4 tsp. almond extract

1/2 cup powdered sugar

In a large mixing bowl combine butter and cream cheese. Beat with an

electric mixer on medium to high for 30 seconds. Add 1 cup of the

flour, sugar, egg, baking powder, vanilla, and almond extract, beat till

combined. Stir in remaining 1 cup flour. Divide in half. Cover dough

and chill for 1 to 2 hours or till firm.

On a lightly floured surface, roll one portion of chilled dough at a

time to 1/4″ thickness. Using cookie cutters, cut into desired shapes.

Use a drinking straw to make decorative holes or hanging holes.

Transfer cutouts to an ungreased cookie sheet.

Bake in a 350* oven for 8 to 10 minutes or till edges are light brown

and cookies are slightly puffed. Transfer cookies to a wire rack, cool

thoroughly. Use a sifter to sprinkle with powdered sugar just before

serving.

Makes about 3 dozen.

FIZZY BATH CRYSTALS

>

> Ingredients

>

> 8 ounces cornstarch

> 8 ounces Citric Acid

> 16 ounces baking soda

> up to 1 teaspoon fragrance oil

>

> Instructions

>

> Mix cornstarch and citric acid together thoroughly. Add fragrance oil as

> desired. Blend in baking soda. Package and label.

>

> use 1/4 to 1/2 cup per bath

>

> FIZZING BATH BOMBS

>

> Ingredients

>

> 2 tablespoons citric acid

> 2 tablespoons cornstarch

> 1/4 cup baking soda

> 3 tablespoons coconut oil ( or you can use any other emollient oil like

> almond oil, avocado oil, or apricot kernel oil)

> 1/4 teaspoon fragrance oil or essential oil

> 3 to 6 drops of liquid coloring if desired

>

> Instructions

>

> Place all dry ingredients ( first three) into a bowl and mix well.

> In a small glass bowl melt oil and fragrance and coloring

> Slowly add mixture to dry ingredients and blend well

> Take truffle sized scoops of the mixture and shape into balls. Balls should

> be one inch in diameter.

> Let the balls rest on a sheet of waxed paper for 2 or 3 hours. Gently

> reshape if needed

> Let the bombs (balls) dry and harden for 24 to 48 hours. Pack each bomb into

>

> its own candy cup ( glassine cups) Store the bombs in a closed container to

> keep fresh

>

> To use drop one to three bombs into warm bath water to release fragrance and

>

> oils

>

> CLEANSING BODY POLISHER

>

> Ingredients

>

> 1/2 cup fine sea salt

> 1/4 cup jojoba oil

> 1/4 cup liquid soap

> 1/4 to 1/2 teaspoon essential or fragrance oil

>

> Instructions

>

> Combine all ingredients in a small bowl and mix thoroughly. Pour into

> dispenser or bottle. This recipe a liquidy scrub that dispenses well from a

> bottle with a flip top cap or pump

>

> Note

>

> This scrub works as a cleanser,scrub and moisturizer all in one.

> Do not use this scrub on open cuts, or scrapes, on skin freshly shaved

> ouch) Also if used on the face be careful not to get in mouth or eyes.

>

> Tip

>

> You can use any light vegetable oil in this recipe with good results but in

> my opinion jojoba is the best.

> Virtually any liquid soap that is gentle and has a shampoo like consistency

> will work in this recipe.

>

> BATH SALTS

>

> Ingredients

>

> 1 pint Epson salts, sea salt or rock salt

> 10 drops of essential oil ( any kind)

> 1/8 teaspoon paste food coloring

> 1 heavy zip lock bag

>

> Instructions

>

> Put salts, oil, and coloring in ziplock bag, seal with air out, massage till

>

> well distributed. Place in air tight container, store in a cool dark place

> for 2 days. Place in decorative tin or glass jar. Use 3 tablespoons per bath

>

> Note

>

> Paste coloring is found in any cake decorating shop or craft store, or you

> may use liquid form found in any grocery store.

> Do not add baking soda to this mixture, it will explode. making a bigger

> mess than intended.

>

> MILK BATH

>

> Ingredients

>

> 4 ounces powdered milk

> 2 ounces corn starch

> 2 ounces citric acid

> 1.5 ml vitamin E

> 3 ml almond fragrance oil

>

> Instructions

>

> Mix vitamin E and fragrance oil in citric acid, making sure oils are

> thoroughly blended in the citric acid.

> Blend powder milk and cornstarch, then sift.

> Combine the citric acid and others with the milk/ cornstarch.

> Store in air a decorative glass jar

>

> Use 3 tablespoons per bath

PMS Cake

1 yellow cake mix

1 small box regular Chocolate pudding

3 eggs

1 cup oil

1 cup sour cream

1 large bag of semi-sweet chocolate chips

Mix all ingredients together with blender, except chocolate chips. Pour

6-8 healthy tablespoonsfuls into a greased angel food cake pan. Then

sprinkle half of the chocolate chips into batter in angel food cake

pan. Next pour the rest of batter into pan. Top with rest of chips.

Bake at 350* for 50-60 minutes. Cool in pan until cake is almost

cooled.

PEANUT BLOSSOM COOKIES

1 3/4 cup flour

1 teaspoon soda

1/2 teaspoon salt

1/2 cup peanut butter

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar, packed

1 egg

1 teaspoon vanilla

About 36 milk chocolate kisses

Sift together flour, soda, and salt.

Cream together butter, peanut butter, sugar, and brown sugar. Add

the egg, and vanilla; beat well

Blend in dry ingredients gradually; mix thoroughly.

Shape dough into balls using a rounded teaspoon for each. Roll balls into sugar and place on ungreased cookie sheet.

Bake at 375 degrees for 8 minutes. Remove from oven and place a solid milk chocolate candy kiss on top of each cookie, pressing down firmly so the cookie cracks around the edge. Return cookies to oven and bake 2 to 5 minutes longer, until golden brown

Fondue Neuch teloise

This is the one. Everyone has heard of it, many have eaten it, but few have cooked it. After you have fixed this for friends or family, you will want to keep the recipe handy. It’s a Christmas Eve tradition in our house because it’s so quick and easy, and there always seem to be presents to wrap at the last minute.

1 lb. (450 g) imported Swiss Gruy re cheese, coarsely grated

1 lb. (450 g) imported Swiss Emmenthaler cheese, coarsely grated

1 Tbs. (15 ml) cornstarch

4 cups (1 L) dry white wine, preferably Neuch tel

2 medium-sized garlic clove, peeled and bruised with the flat of a knife

4 Tbs. (60 ml) Kirsch

1/4 tsp. (1 ml) freshly ground nutmeg (or to taste)

Salt and freshly ground black pepper (to taste)

2-4 (depending on size) loaves French or Italian bread, cut into 1″ (2 cm) cubes

In a large bowl toss the cheeses and cornstarch until thoroughly mixed. Put the wine and garlic in a 2-quart (2 l) fondue dish (or any 2-quart (2 l) flame proof casserole) and bring to a boil over high heat. Let the wine boil for 1 or 2 minutes, then remove and discard the garlic clove. Lower the heat so the wine barely simmers and begin adding the cheese mixture a handful at a time, stirring constantly with a kitchen fork. Add additional cheese only after the previous handful has melted completely. When the fondue is creamy and smooth, stir in the Kirsch, nutmeg, salt and pepper.

To serve, place the fondue dish or casserole over an alcohol or gas table burner in the center of the table, adjusting the heat so the fondue barely bubbles. Traditionally, diners spear cubes of bread on a long-handled fork , completely coat it with the fondue, and eat it immediately.

(Here’s a secret tip: As you and your guests near the bottom of the pot, a small circle of burned cheese should have formed at the bottom of the dish, immediately above the heat source. This is easily peeled off the bottom with your fork. You can share this, or save it as the cook’s treat. It’s the best part!)

Serves 4-6 as a main course, 8-12 as an appetizer

FRENCH SILK PIE

1 – Baked 9-inch pie shell

3/4 – cup powdered sugar

1/4 – pound butter

1/4 – pound semi-sweet chocolate

1/2 – teaspoon vanilla

3 – eggs

Whipped cream, garnish

Chocolate shavings, garnish

Cream sugar and butter, blending very well. Melt chocolate in double boiler

and beat into mixture. Add vanilla. Add eggs, one at a time, beating well

after each additon at high speed.

Pour into pie shell. Refrigerate several hours. When ready to serve,

garnish with whipped cream and chocolate shavings

CHOCOLATE LUSH

Crust:

1 – Cup flour

1/2 – Cup butter or margarine

1 – Cup chopped pecans

Mix together and press into a 9 x 13 inch pan. Bake at 350 degrees for 25

minutes; cool.

Cream Cheese Layer:

8 – ozs. cream cheese

1 – cup powdered sugar

1 – (12 oz.) container frozen whipped topping, thawed

Mix cream cheese and powdered sugar together. Fold in whipped topping and

spread over crust.

Chocolate Layer:

2 – (4 oz.) pkgs. chocolate fudge instant pudding

3 – cups milk

Mix pudding with milk. Let set and spread over cream cheese layer.

Topping:

1 – (12 oz. ) container frozen whipped topping, thawed

Shaved chocolate, garnish

Spread whipped topping over chocolate layer; sprinkle with shaved chocolate.

Refrigerate at least 2 hours (it will seem like forever) or, even better,

overnight.

Chocolate Walnut Strudel

From: The Kraft Interactive Kitchen

http://www.kraftfoods.com

Prep Time: 10 mins.

Skill: Challenge Medium

Ready In: 47 mins.

Serves: 8

Ingredients:

—————-

1/2 pkg. (17 1/4 oz.) PEPPERIDGE FARM Frozen Puff

Pastry sheets (1 sheet)

1 egg beaten

1 Tbsp. water

4 squares BAKER’S Semi-Sweet Baking Chocolate

2 Tbsp. milk

1 Tbsp. butter or margarine

1/2 cup chopped walnuts

Preparation:

————

THAW pastry sheet at room temperature 30 minutes.

Heat oven to 375 Degrees F. Mix egg and water in small bowl.

MICROWAVE chocolate, milk and butter in medium microwavable

bowl

on HIGH 1 1/2 to 2 minutes or until chocolate is almost

melted,

stirring halfway through heating time.

Stir until chocolate is completely melted.

UNFOLD pastry sheet on lightly floured surface.

Roll into 16×12-inch rectangle. Spread chocolate mixture

evenly onto surface of pastry to within 1 1/2 inches of

edges.

Sprinkle walnuts over chocolate.

Starting at short side, roll pastry sheet up jelly

roll-style.

Place seam-side down on ungreased cookie sheet.

Tuck ends under to seal. Brush with egg mixture.

BAKE 35 minutes or until pastry is golden.

Cool about 30 minutes on cookie sheet on wire rack before

serving.

Sprinkle with powdered sugar, if desired. Slice and serve

warm.

BOURBON CHICKEN

Recipe By : River Road Recipes III

Serving Size : 6 Preparation Time :0:00

Categories : Poultry

6 whole boneless skinless chicken breast halves

1/2 teaspoon pepper

1 teaspoon garlic powder

1/4 cup bourbon

1/4 cup soy sauce, low sodium

8 ounces crushed pineapple in juice

Season chicken breasts to taste with pepper and garlic powder.

Marinate

for several hours in bourbon and soy sauce. Place chicken pieces

and

marinade in glass baking dish. Top with crushed pineapple,

including the

juice.

Bake at 325 for about 45 minutes or until chicken is done. Baste

chicken

several times during baking.

Title: Bourbon Chicken

Categories: Poultry

Yield: 4 servings

4 Chicken Breasts

4 oz Soy Sauce

1/2 c Brown Sugar

1/2 ts Garlic Powder

1 ts Powdered Ginger

2 tb Onion Flakes, dehydrated

3/8 c Bourbon

Mix all marinade ingredients and pour over chicken. Marinate

overnight. Bake at 325, basting frequently for 1 1/2 hours or until

well browned. If you double the recipe make sure that the chicken

is

in a single layer.

From Cookie-Lady’s Files – GEnie – 6/9/93

__________________________________________

Bourbon Chicken

Glaze:

1 cup bourbon whiskey

1/2 cup dark sugar

1 cup catsup

2 T. worcestshire sauce

1/4 cup vinegar

1T. fresh lemon juice

3 cloves garlic minced

1/2 t. dry mustard

salt and pepper to taste

Combine whiskey, sugar, catsup, sauce, lemon juice garlic salt and

pepper

and brush chicken with this coating of glaze and place on grill.

Continue to baste while turning chicken.

____________________________________

Title: Bourbon Orange Chicken

Categories: Poultry, Main dish

Servings: 2

2 Boneless chicken breasts

1/4 c Butter

1 ts Basil

1/2 c Orange juice

2 oz Bourbon

2 c Cooked rice

Melt butter in frying pan. Sprinkle basil on both sides of chicken

breasts and saute on medium until chicken is done and slightly

browned. Deglaze pan with orange juice and bourbon, simmering

until sauce is reduced slightly. Place chicken breasts on rice and

top with orange/bourbon sauce. Evan Williams-Cooking with

Bourbon

Bourbon Chicken

2 Chicken breast halves

4 oz Soy sauce

1/2 cup Brown sugar

1/2 tsp. Garlic powder

1 tsp. Powdered ginger

2 tbs. Dried minced onion

1/2 cup Jim Beam Bourbon Whiskey

2 tbs. White wine , add at end

Mix all the marinade ingredients and pour over chicken pieces in a zip lock

bag, removing as much air as possible before “zipping”! Let stand (turning

often) for several hours (best overnight). Bake chicken at 350 for one hour

in a single layer, basting every 10 minutes. Remove chicken pieces to a

platter and keep warm. Scrape pan juices with all the brown bits into a small

sauce pan, heat, and add 2 Tbs. white wine. Serve over chicken.

Bourbon Chicken # 2

1 Chicken cut up or

1 1/2 Lbs boneless chicken breast

GLAZE

1 cup Jim Beam Bourbon whiskey

1/2 cup Dark brown sugar

1 cup Ketchup

2 tsp. Worcestershire sauce

1/4 cup White vinegar

1 tbs. Fresh lemon juice

3 Cloves garlic, minced

1/2 tsp. Dry mustard

Salt and pepper to taste

Combine Bourbon, sugar, ketchup, sauce, lemon juice, garlic, salt and pepper

and brush chicken with thin coating of glaze and place on grill. Continue to

baste while turning chicken.

Original Chefs :”Cajun Wanna-be Restaurants”

Sugar-free Peach Melba Layer Cake Supreme

2 cup flour

2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter

3 egg yolks

1 teaspoon vanilla

1 cup apple juice concentrate

1 1/2 cup peaches, sliced

2 cup raspberries

1/3 cup peach pourable fruit

1/3 cup raspberry fruit spread

3 tb peach fruit spread combined with 2 tb warm water may be

substituted for the pourable fruit.

Preheat oven to 375. Grease and flour two 8″ round cake pans. Combine

flour, baking powder, and salt; set aside. Beat softened butter at

medium speed until light and fluffy. Blend in egg yolks and vanilla.

Alternately add dry ingredients and apple juice concentrate, beating

well after each addition; spread evenly into prepared pans. Bake 20

minutes, until golden brown and wooden pick inserted in centers comes

out clean. Cool 10 minutes in pans on wire racks. Remove from pans;

cool completely.

Drain peaches. Combine peaches, raspberries, and pourable fruit; mix

lightly. Spread fruit spread evenly over one cake layer; top with

second cake layer. Spoon fruit mixtore over top of cake, letting

excess fruit mixture drip down sides

ITALIAN BEEF

1 rolled beef roast (5 lb.)

1 whole clove garlic (1/8 tsp.

garlic powder)

1 tsp. salt

1 tsp. pepper

1 tsp. oregano

1 tsp. basil

1 tsp. parsley

1 tsp. garlic powder

1 bay leaf, crushed

2 c. water

Place roast in crock-pot with water and all spices.

Cook on high for 5 hours. The last hour take roast out and

shred with fork and return to pot to cook. Serve on crusty

hard roll. This can be canned and stored.

>The Nieman-Marcus Famous Cookie Recipe

>

>(Recipe may be halved):

>

>The Needless Markup Oatmeal Chocolate Chip Cookie

>

>2 cups butter

>4 cups flour

>2 tsp. Baking soda

>2 cups sugar

>5 cups blended oatmeal

>24 oz. Chocolate chips

>2 cups brown sugar

>1 tsp. Salt

>1 8 oz. Hershey Bar (grated)

>4 eggs

>2 tsp. baking powder

>2 tsp. Vanilla

>3 cups chopped nuts (your choice)

>

>Measure oatmeal and blend in a blender to a fine powder. Cream the

>butter and both sugars. Add eggs and vanilla; mix together with

>flour, oatmeal, salt, baking powder, and soda. Add chocolate chips,

>Hershey Bar and nuts. Roll into balls and place two inches apart on a

>cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

>

>Enjoy cooking the most expensive cookie in the world -

CRUST:

1 Stick Melted Butter

2 Cups Graham Cracker Crumbs

Mix together and place on bottom of 9 X 13 pan.

FILLING:

14 oz. powdered sugar

2 eggs

2 stick margarine

Beat for 15 full minutes. Place on top of crust.

LAYERS:

2 10+ oz. cans crushed pineapple (drained) drain really good

5 sliced bananas

12 oz. carton frozen whipped topping

Pecans (I like to uses pecan pieces)

Marachino cherries

Chocolate Syrup

Refrigerate.

I put the crust down first, then the filling, then the pineapples and then

layer the banana to fill the bottom, then more filling, whip cream, pecans,

few cherries and then swirl chocolate syrup on top. This is always a huge

hit and very tasty, they come back for more. Thanks.

Misty Dawn Urbach

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