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Lisanne’s Rhubarb Cake

Ingredients: for 2 8×4 inch loaf pans 3 Cups All-Purpose Flour 1 Tablespoon Baking Powder 1-1/2 Tablespoon Cinnamon ½ Tablespoon… Learn More

Justin’s Carrot Slaw

Pendle Hill cook Justin Lamble created this bright and flavorful dish that’s a perfect complement to spring and summer dishes…. Learn More

Recipe: Buttermilk-Glazed Carrot Cake

This moist – and quickly-disappearing – cake is a welcome sight in the Pendle Hill kitchen. Ingredients: 2 cups all-purpose… Learn More

Video: Reading the Bible with Sarah Ruden (transcripts are also available)

A Quaker Translator and the Blessed Bugbear of Biblical Authority Access to scripture in the current plain language of the… Learn More