Has anyone ever done any successful experimentation in creating a good (rich) cookie or brownie recipe with maybe only a slightly detectable amount of heat? I have need of such for an event coming up toward the end of the month. Also, thanks to (Deb or Sandy I think???) who suggested Melinda's (a little while ago) when I was asking about a good, non-refrigerated sauce to carry around with oneself. I bought the Original Hab Hot Sauce, and it's VERY good (IMHO); even my not-really-quite-a-C-H wife loves this stuff. I have recently placed an order for two more bottles of this, and a few of their other varieties as well. The prices advertised on the site are more than fair... www.melindas.com/ ...check it out, if you haven't already tried this stuff. Thank you, -- Erich C-H # 2099