Rosemary: how to get all the recipes

Rosemary these recipes are not on SOAR (which is a UC Berkeley maintained enormous database of recipes). They aren't on TKL either but there is a link to the web site from TKL. The recipes on that web site have been formatted with Master Cook (which I don't like as the way it enters ingredients is a nuisance if you aren't using that program at your end) and they have all been posted with lines that are longer than most people's screens. Most people's printers will print that way too instead of automatically reformatting the line length for you. What you have to do to get all of the recipe is use your "copy" command to copy the entire article (or "Select All," then "Copy"); then paste it into any text editing program or word processor, and reformat it to fit your needs. I just did that with the 3 recipes you mentioned, and it worked fine. But to try to print it straight off that web site's screen will get you truncated lines. Let's see how this works. Here is

Dublin's Finest Caramel Apple Cake:

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Irish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CARMEL-----
1/2 cup Firmly packed brown sugar
1/4 cup Butter/margarine
8 oz carton heavy whipped..
Cream -- divided
1/3 cup Chopped pecans
-----CAKE-----
1 package Applecinnamon quick breadmix
1 cup Chopped -- peeled apple
3/4 cup Water
3 tablespoons Irish whiskey or water
1/4 cup Oil
Egg
-----TOPPING-----
Remaining heavy whipping crm
2 tablespoons Powdered sugar
2 tablespoons Irish Whiskey -- if desired
Cinnamon -- if desired

Heat oven to 350F. In small sauce pan over low heat, combine brown sugar, butter and 2 TBS whipping cream. Cook and stir just until butter is melted.
Remove from heat; stir in pecans. Pour mixture into bottom of ungreased 9-in round cake pan or 9-in square pan. Set aside. In large bowl, combine all cake ingredients. Stir 50-75 strokes by hand until mix is moistened.
Carefully spoon batter over caramel mixture, making sure caramel is completely covered. Bake at 350F for 40-50 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; invert onto serving plate. Cool Just before serving, in small bowl, beat remaining whipping cream until soft peaks form. Add powdered sugar and whiskey. Beat until stiff peaks form. Spread whipped cream mixture on top of cake. Sprinkle lightly with cinnamon. Store in refrigerator.