bvt2007... umm where are you located at? For us, by those definitions, "Blackberry Winter" would be appropriate - they were beginning or in bloom (depending on the various patches)... the Dogwoods bloomed here on my property and surrounding "locale" ahead of the Redbuds by at least a week and a half, probably closer to two weeks, then the Redbuds came on (right along with the forsythia) even as the Dogwood blooms persisted. Normally, for right here on the hill, the Dogwoods and Redbuds wouldn't have bloomed until mid-April, but they were kicking it in late February and all through March respectively. April had the Dogwood flowers persisting even while the Redbuds were transitioning to the next phase of growth. Those of us on the hill were concerned then about it, fearing what losses would be because we would inevitably get a cold snap. I don't think any of us expected temps as low as they were for the three days that most others also experienced. From what I'm reading on this thread, there seems to be a fair amount of variation from one garden/property to another as to what weathered through without a hitch and what got hit hard. All of my Oaks... the old Oaks... it looks like late Fall/early Winter again. I hope they have the reserves to leaf out again. The leaves, unlike some others I read about here, still had a lot of growing to do - MAYBE at 1/5th their full size, less in most cases. I worry especially for those that were already compromised but have continued to leaf out each year even when I expected they would just die - this might have been Mother Nature's "purging" for those, as if to tell them it was okay to go to sleep forever. While blueberry blossoms were struck - I think that might be a blessing in disguise. The bushes on the property here have given me bumper crops year after year instead of the "normal" pattern of high yield year, low yield year, high yield year, low yield year, and so on. I kept waiting to see when they would finally take a break. MAYBE with the cold snap coinciding with blossoming for some of them, they will have a break from production this year. Of course I assume that bumper crop production has taxed them too much, though they might be so healthy that that is why they could "afford" to do what they did for all these years. They were in need of pruning and suckers taken up, etc. though so maybe when they recover and I can see where there's new growth, I will actually get that trimming and maintenance done for them this year. I'm sure glad that most of my Brugmansia were still indoors, if nothing else. Don't think I could bear having to start over with those AGAIN... IrisAddict - Thank You so much for starting this thread. That freeze, was precisely what put me totally in the dumps on whether or not to even bother going to the swap in May and now that I know I was far from alone in the losses I feel.. well, not so alone. (Misery loves company?) I won't have as many ready-to-go started plants to offer, but I'll surely have at least some seedlings (resowing in cups) and if not already rooted, at least cuttings of some things to bring - and for other things I'll probably bring seeds so that folks can opt to sow for themselves. And it looks like the Fall swap might be even better since so many of us had the losses we did this Spring. So I'm already planning to attend that one as well. :) Trying to see a silver lining... Hermit

I haven't used it for a meringue--although I often use meringue powder or Just Whites for other uses. However, given the dangers of eggs (and really, a few minutes in the oven doesn't cook meringue thoroughly), I'd say it was a good idea to give it a try. Yes, there will almost surely be some differences in taste and texture from real egg whites, but then, the meringue powder is safer. If you do decide to use real egg whites, I'd strongly recommend using one of the pastuerized frozen egg white products. Having lost a week of my life to food poisoning from raw eggs, I can vouch for the fact that raw and undercooked eggs aren't a good idea to serve anyone.

This has always been my favorite recipe to use for buttercream frosting. I almost always make the pure white variation for decorating and it tastes very good. It is a bit stiff, but you can thin it by adding more water or corn syrup to get the desired consistency. Just replace the milk called for with water or corn syrup and use all Crisco. Recipe Box Buttercream Icing (Medium Consistency) Ingredients: 1/2 cup solid vegetable shortening 1/2 cup butter or margarine, softened 1 teaspoon Clear Vanilla Extract 4 cups sifted confectioners' sugar (approx. 1 lb.) 2 tablespoons milk In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. YIELD: Makes about 3 cups. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes. NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

Italian meringue buttercream is a bit more work than the decorator icing above but the texture is silky smooth and because it is made with only butter it is perfect to eat. The process is to combine sugar and water over medium heat until every sugar crystal is dissolved. Then increase heat to high and cook to a temp of 230. If you don't have a thermometer to check the temp you can do it the old fashioned way by dropping a bit from a spoon into ice water and checking to see if it gloms together in a soft ball that you can grasp with your fingertips. Meanwhile beat egg whites in a stand mixer until soft peaks and still shiny. When the sugar syrup is at the proper temp, pour it over the meringue in a slow stream with the mixer running at medium speed. Increase speed to high and beat until cooled. Then beat in unsalted softened butter. Flavor as desired. The icing will keep for at least 1 week in the fridge. It is a classic recipe so you can easily Google the proportions. It is stiff enough to pipe roses.