I also keep my recipes in plastic sleeves and hang them on the windowsill with a clip and push pin so they're at eye height for me. I keep them in categories on my computer and in 3-ring binders by categories - a book for cookies, one for main meals, one for miscellaneous desserts. Here's a tip from me. I have a gingersnap recipe that's a VERY soft dough. I take the bottom off my cookie press and stuff the dough in until it fills the tube. I push it out onto waxes paper, roll it up, twist the ends, put the rolls in a French bread pan and put them in the freezer. They keep beautifully and I will make 6 batches at a time. Just pull them out of the freezer and slice and bake as you need them. Don't even defrost. The French bread pan keeps them round - no more flat sides.

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