Maple Crown Royal Pound Cake with Butter/Maple Crown Royal Glaze
pat_t
10 years ago
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Comments (13)We keep a few in large pots... terra cotta style, cheap Mexican stuff. Most years we lose 0-25% of the hostas and about 10% of the pots. This year we lost 0, but a long cold spring resulted in some showing frost damage and poor form. Our technique - pick cheap nice looking hostas... plop them into a pot with drainage. Enjoy them in summer. Forget about them in fall. After the ground freezes, tip them on their sides to avoid collecting too much moisture and rotting the crowns when the soil partially thaws and refreezes in the spring. If possible toss a bag of leaves or loose leaves over them and try to remember to remove it in spring and set them back upright after last hard freeze. We also have raised beds full of minis... also toss bags of leaves or loose leaves over them... very good luck so far. I tried burying plants for my spring sale in their gallon pots in the ground for over wintering... had much less success than lining them out in the "farm" area of the garden and digging them in spring....See MoreShare your New Year's Eve Dinner and New Year's Day Meals.......
Comments (32)Angelaid, I love potato pancakes but I would say that is is my favourite version. There is no secret to making these pancakes. I've made them with mashed potatoes that I made specifically for making these pancakes and I've also made extra mashed potatoes for dinner and saved the leftovers for these pancakes. When I make them with the leftover mashed potatoes there is also butter in the mix. This is not a stiff or thick batter. I use a 1/4 cup measuring cup to scoop up the batter. Mere Blanc's Potato Pancakes From:www.thedailyspud.com with very minor changes. 2 small baking potatoes 1/4 cup milk 1/3 cup All-Purpose flour 2 eggs, separated 1-1/2 tablespoons heavy cream Pinch of salt Pepper Fresh chives (or green onions) Butter for frying Cook potatoes until tender Mash with a little milk. Let potatoes cool before adding the remaining milk, cream, flour, egg yolks, salt, pepper and chives. Beat Egg Whites until stiff. Fold into potato mixture. Do not over mix. This is a light but thick batter. Heat a griddle or skillet. ( I used a rectangle electric frying pan) . Brush with butter. Using a 1/4 cup measuring cup drop batter on to griddle. Cook until pancakes are brown and then flip. Serve with sour cream. Here is a link that might be useful: Potato Pancakes...See MoreButter - is it like flour?
Comments (23)I use Costco Butter as a primary staple butter and it is decent and we like it. My favorite butters, that I pay a higher price for are Challenge or Tillamook when I can get them. Costco does carry an Irish Butter that is very, very rich, but it isn't my favorite. The very best butter both of us have ever had was in Colorado. We went to Breckenridge in the summer for a music festival a few years ago and the bed and breakfast we stayed at had the most deliciously creamy buttery butter to spread on our toast and she used it in I think everything. I asked the woman who did the cooking what she used. It was an dairy from Denver that supplied them. I think it was called Royal Crown or something like that. Since then, I have found that if you can get a local dairy that has a store, their butter is usually pretty good. When we went to Amarillo, Texas to visit with some family who used to live there, we used Braum's Butter. It was delicious and I really noticed how good my eggs fried in it were! I am not a big baker, so I am not sure what the difference is in a higher quality butter does to a recipe, but I do notice the difference with lower quality 'watery' butters. They will wreck a perfectly good recipe!...See MoreFiddling with fondant
Comments (13)partymusic, the paint is something called Gianni, we got it from Amazon, it comes in a couple of colors. You paint on the base coat, let it dry a couple of hours, then sponge on another color, let it dry, sponge on another. When it looks the way you want it, you apply two layers of a clear polyurethane type coating. That has to set for two weeks, which is the down side to the paint, so you can't set pans and such on the counters. So, if you can get a little cart or table and refrain from using the counters for two weeks, it's a cinch. We've not stabbed it with a knife but we've done a lot of other things and it's still fine. Elery's sister did hers nearly 2 years ago and it still looks good. The glass tile is also new, but Elery did that, he's handy. We've got to finish up the edges and we're done with his backsplash, thank goodness. Linda, you're right, I think fondant is pretty much inedible, but the kids eat it whenever they get a chance. Cathy, you could make it. Make a cake in a bundt pan, then buy some fondant and roll it out into a big enough circle to cover the cake. Cover the cake. The rosettes are simply a strip of fondant rolled into a spiral and the draping are also just flat strips of fondant. Those need some work. You wouldn't need to do the beading, you could either use plastic beads and remove them before eating the cake, or use a piping bag and must make piped dots or even roll a couple of "snakes" of fondant, maybe two different colors, twist the ends to make a rope and use that. Really, it's so easy you'd be amazed. dcarch, I'm not sure it's all that creative, I copied a picture that Elery found, it's sure not an original idea at all. Eileen, all the cake fondant contains is powdered sugar and corn syrup, I think some glycerin. There's a marshmallow fondant recipe that takes marshmallows and powdered sugar. I don't think the stuff in those dates was this kind of fondant but there is a fondant candy filling that has powdered sugar, butter and mashed potatoes, so that's probably it. You're so artistic, I'll bet you could make some beautiful cakes. Annie...See Moremustangs81
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