Serious Eats - seriouseats.com

In California http://www.sweetmarias.com/

In New Jersey http://coffeebeandirect.com/

My mother used to make this sandwich in my pre-school days (early '50s). It varied as to what the filling was but, more often than not, it was done with fruit preserves and was called a "quickie-pie". It was made in the device pictured here http://tinyurl.com/3jldg8 by buttering two slices of bread, spreading the filling on one side, clamping it closed. and trimming off the crusts. You then held it over the gas flame on the stove, turning from time to time and checking for the perfect degree of doneness. It seemed to take a long time to get done and then you had to wait quite a while for the thing to cool or you would get a serious mouthburn...especially if the filling was fruit. It was the first Popeil product I ever saw, sold by the father of Ron Popeil (the "set it and forget guy") and came out years before the Chop-a-matic or Pocket Fisherman. I still have it around here somewhere although it's been many a moon since it was used.

I guess it would be alright if you used the EggBeaters with yolk. Btw, "real carbonara" uses guanciale, but pancetta is easier to find.

Regarding the cakes at the Collin St. Bakery, they make one that only has apricots and pecans. I guess it still qualifies as a fruitcake. Check it out.
http://www.collinstreet.com/pages/apricot_pecan_cake

Bonomo's Turkish Taffy and Gaucho's Cookies.

Thank you, grampart! These sites look fabulous.

MANY (and I do mean many) years ago a staple of my kindergarten school lunch was creamed chipped beef on toast. Although we kept a kosher home I guess my 23-year old mother was being rebellious at the time. To this day I love CCB and order it every so often.
Shortly thereafter my introduction to this delacacy my mom decided no more eating of non-kosher meat outside of the home! (To this day I occasionally remind her why I still love it!)

My mom was looking for one of our ancient Swedish cookbooks the other day, and stumbled across "The Red Ants Kindergarten Cookbook for Mothers' Day" which I contributed to when I was in Kindergarten! She emailed me, asking if I remember what recipe I contributed when I was five years old, and I immediately remembered--fettuccine alfredo! Apparently the recipe I provided was along the lines of 1)Cook three pounds of pasta (my family made homemade fettuccine back in the day, although I'm pretty sure we didn't make three pounds of pasta for the four of us...) 2) Heat one stick butter and one cup of milk. Add one cup of cream. 3) Toss with pasta and add lots of parmesan cheese.

I'm pretty impressed that I could remember what recipe I contributed all those years ago, although I don't think I'll be making that particular recipe again any time soon... :-P

I went to a private school from pre-K on through second grade, and I remember one day that they were teaching a Bible lesson on The Exodus and we were learning about manna. Our teacher had brought several bags of that delicious King's Hawaiian sweet bread to serve as the "manna." To this day, I can't eat King's Hawaiian without thinking of manna and The Exodus... :)

I do remember, back when I was in PreK and K, to attend lunch at school and I would only have white rice with ketchup. Everyday!!! my mom would ask everyday what I had for lunch and I would reply the exact same way - Arroz con Ketchup. That was the only thing I would eat for lunch and I still love it.

And at recess we used to get Grape Tang or Orange Tang with Maria Cookies... I am not sure if you in the States have Maria cookies, but they're awesome.

Then when I was in 4th or 5th grade I was the only one who would eat cottage cheese. My mom would serve us cling peaches with cottage cheese in those thermos with the frozen lid to keep things chilled. Or mandarin oranges segments. I still eat cling peaches and cottage cheese as a dessert when I go to Ponderosa.