Mary Rapoport at the Virginia Egg Council sent me the recipes from the three local bakers who are eligible to compete in the chiffon cake contest this weekend. She also sent this picture, which looks heavenly to me. I am just dreaming of a light, moist cake topped with fresh fruit and whipped cream.

Recipes are posted after the jump. If you try your hand at making any, or all, of these recipes, post a comment and let us know how it turned out.

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Happy Independence Day, everyone!
I’m heading out to two cookouts in the Alleghany County area this afternoon. It just always seems right to me to celebrate the 4th out in the country, where I grew up. The skies seem much bigger.
I hope you all have fun plans today, as well. Of course, with celebrating and good times always comes food, at least in my book.
I’ve made deviled eggs for one party today and tried out a new Paula Deen recipe for the later cookout.
The Grilled Chicken Orzo Salad is still gelling in the fridge, but a first taste (or two) suggests that it’s gonna be a big success. I love the flavors of orange, basil, cherry tomatoes and pine nuts, and the grilled chicken gives it serious weight.
I would advise lightening up on the salt in the dressing, though.
In case you’re still looking for an idea for this weekend, I’ll share the recipe from “Cooking with Paula Deen” magazine after the jump.
Have a safe, spectacular holiday weekend!

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My big sister, Kim, called me on Saturday with a question.

She was in her grocery store in Spartanburg, South Carolina looking for the ingredients she would need to make a cake she’d found a recipe for in her local paper.

Kim’s a sucker for anything key lime, so when she saw the recipe for Key Lime Cake, she was all over it. Since it actually turns out green in color, it also seemed like an appropriate treat to make for her co-workers just before St. Patty’s Day and Easter.

But Kim had a question. She couldn’t find key lime juice at her store and wanted to know if I thought she could just use lime juice instead.

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