I only have a few recipes here, but I plan on adding more as I go along Meanwhile, let me know what you think of these.

This recipe is based on "Dana's Smilin' Irish Eyes Red Ale" in the Cats Meow 3 recipe database. I had made some changes because of availability of ingredients, plus at the time I didn't consider myself a real Cascades fan. This recipe, my second batch ever, got me a silver medal at the 1997 Sunshine Challenge.

Ingredients:
  6.6 lbs. Northwestern gold malt extract
  1 lb. Belgian Special B malt
  1 lb. Orange blossom honey
  1 oz. Kent Goldings hops (4.9% alpha) (boil)
  1 oz. Keng Goldings hops (finish)
  1 oz. Kent Goldings hops (aroma)
  1 tsp. Irish moss
  Wyeast #1084 Irish Ale

Steep grain in 3 quarts water at about 155º for about 30 minutes.
Strain into brewpot and add water to bring to about 2½ gallons.
Bring to a boil, then remove from heat and add extract, stirring
in thoroughly.  Return to heat and bring boil for 60 minutes.
Once boiling, add first 1 oz. KG.  After 45 minutes, add honey,
Irish moss, and 1 oz. KG.  At 60 minutes, remove from heat and
add final 1 oz. KG to steep for 3-5 minutes.  Chill and sparge
out hops to fermenter and enough water to make 5 gallons.  Pitch
yeast when cool.  Rack to secondary when heavy fermentation
subsides (about 4-5 days), then rack, prime,and bottle when
fermentation complete.

Specifics:
  SG: 1.045
  FG: 1.012

This was my first attempt at a West Coast pale ale like SNPA or Anchor Liberty Ale. While it doesn't have the intense hop finish of either product, it is an excellent beer nonetheless.

Ingredients:
  8½ lbs. British pale malt
  ½ lb. 40ºLV crystal malt
  1 oz. Northern Brewer hops (6.9% alpha) (boil)
  1 oz. Kent Goldings hops (4.9% alpha) (finish)
  1 oz. Cascades hops (aroma)
  1 tsp. Irish moss
  1 tsp. gypsum
  Wyeast #1056 American Ale

Mash grains at 150-153º for 90 minutes with 9 quarts water treated
with gypsum as necessary (you shouldn't need more than 1 tsp.).
Add about a gallon of boiling water and mix in for a mash-out rest
at 168º for 5-10 minutes.  Sparge with 4½ gallons of 170º water
to brewpot.  Boil for 90 minutes.  At 30 minutes add NB hops, at
75 minutes add KG hops and Irish moss, at 90 minutes remove from
heat and add Cascades.  Allow to steep for 2-3 minutes, then chill
and sparge off hops to primary fermenter, and pitch yeast when
cool.  After about 4-5 days, rack to secondary fermenter for about
another week.  Rack, prime, and bottle when ferment is complete.

Specifics:
  SG: 1.045-50
  FG: 1.012

This is the latest version of the previous recipe. Higher bitterness, and a much bigger hop finish. I called it "Trans Atlantic" because it starts out British, then crosses the pond for an American finish.

Ingredients:
  9 lbs. British pale malt
  ½ lb. 40ºLV crystal malt
  ½ lb. Cara-Pils malt
  1½ oz. Northern Brewer hops (7.0% alpha) (boil)
  1 oz. Kent Goldings hops (4.9% alpha) (finish)
  2 oz. Cascades hops (aroma)
  1 tsp. Irish moss
  1 tsp. gypsum
  Wyeast #1056 American Ale

Mash grains at 150-153º for 90 minutes with 10 quarts water treated
with gypsum as necessary (you shouldn't need more than 1 tsp.).
Add about a gallon of boiling water and mix in for a mash-out rest
at 168º for 5-10 minutes.  Sparge with 4½ gallons of 170º water
to brewpot.  Boil for 90 minutes.  At 30 minutes add NB hops, at
75 minutes add KG hops and Irish moss, at 90 minutes remove from
heat and add Cascades.  Allow to steep for 2-3 minutes, then chill
and sparge off hops to primary fermenter, and pitch yeast when
cool.  After about 4-5 days, rack to secondary fermenter for about
another week.  Rack, prime, and bottle when ferment is complete.

Specifics:
  SG: 1.050-55
  FG: 1.012

This is my first attempt at an Anchor Steam clone. Turned out better than I expected.

Ingredients:
  9 lbs. British pale malt
  ½ lb. 10ºLV crystal malt
  ½ lb. Cara-Pils malt
  1½ oz. Northern Brewer hops (7.0% alpha) (boil)
  ½ oz. Northern Brewer hops (finish)
  ½ oz. Northern Brewer hops (aroma)
  1 tsp. Irish moss
  1 tsp. gypsum
  Wyeast #2112 California Lager

Mash grains at 150-153º for 90 minutes with 10 quarts water treated
with gypsum as necessary (you shouldn't need more than 1 tsp.).
Add about a gallon of boiling water and mix in for a mash-out rest
at 168º for 5-10 minutes.  Sparge with 4½ gallons of 170º water
to brewpot.  Boil for 90 minutes.  At 30 minutes add 1½ oz. NB hops,
at 75 minutes add ½ oz. NB hops and Irish moss, at 90 minutes remove
from heat and add last ½ oz. NB.  Allow to steep for 1-2 minutes,
then chill and sparge off hops to primary fermenter, and pitch yeast
when cool.  Ferment at 62º if possible.  After about 6-7 days, rack
to secondary fermenter and ferment to completion.  Rack, prime, and
bottle (or keg!) when ferment is complete.

Specifics:
  SG: 1.050-55
  FG: 1.012