Hi, I've been lurking and learning on GW for quite a while now, and finally decided I'd better post something. Harry shared the wonderful Black Jungle beans with us and they are producing delicious beans here in Northern California. Typically, we don't get limas until August/September, and this year the BJ's were first. We've had a very cool summer. We are also starting to get Gigandes (the lima, not the runner bean), Speckled Calicos, Dreer's Improved, and Illinois Giants, but haven't yet eaten Dr. Martin's or any of the bush limas, which we got in later (German Red Bush, Fordhook, Dixie Butterpea and Jackson Wonder). Does anyone here grow the Gigandes lima? It is the largest seeded lima that we've grown, and yet it seems to cook more quickly than other limas. As soon as it hits the water, the seed coat splits, and the beans I cooked tonight (from yellowing pods) were done in 15 minutes! This is the first year here for both BJs and Gigandes. Also, I wanted to mention that the German Red Bush lima is different from Dixie Speckled Butterpea. I got the German Red Bush seed from a place in Pennsylvania (http://www.landisvalleymuseum.org/2011seeds.pdf). This is our second year growing the GRs. Hope we'll get some beans to harvest soon. Glad you got to enjoy some, Harry! Jana Here is a link that might be useful: Landis Valley

Actually, oleo/margarine are just Crisco with added color and flavoring--that's the product that won't be too afected by room temp storage. Butter? If you read the recommendations of the experts, and the butter companies themselves, it's recommended not only that butter ALWAYS be stored in the fridge, but in the COLDEST part of the fridge. You're not even supposed to keep it in the butter keeper on the door, because that's not cold enough for proper butter storage. Sorry, but keeping butter at room temp is a practice that's really outdated--it's simply not necessary these days. I keep my butter in the fridge and while my toast is toasting, I pop my butter dish in the microwave for a few seconds (12 in the regular microwave; 15 in the Advantium)--and it's the perfect consistency for spreading or using in recipes. As someone else said--butter is a dairy product. Not only that, but it's got a high fat content. That means the bottom of the fridge is the place it should be stored. For both those reasons--AND the fact that at the price, I don't want to waste it, it's always the refrigerator here.

Well, the best laid plans. I ended up making "dump cake" because my goal for this weekend was to clear out my fridge and kitchen counters, table and the like. The whole kitchen is one big clutter-fest. I've had a yellow cake mix box sitting on my counter for months. I bought it to use with the lemon curd I made that ended up going bad in my fridge. I just cannot eat the food I make fast enough. Anyway, I found a couple recipes for peach dump cake while I was looking for cobbler info online. I haven't had dump cake in about 20+ years, but I remember liking it when the cooks made it at the camp I used to run. Well, I didn't have pie filling so I used fruit macerated in sugar. It didn't turn out all that good, I don't think I used enough fruit or something, but it's OK heated up and served over ice cream! I'm glad to know about the cream substitutions though, because I never have cream on hand. I hope to get around to making that cobbler SOME day.

Banana Bread In Machine or Not Large Water 1/3 cup Oil 1/4 cup Honey 1/4 cup Egg 1 Bread Flour 3 cups Whole Wheat Flour 1 cup Banana, mashed 7/8 cup Salt 1+1/2 tsp Vanilla 1 tsp Active Dry Yeast 1 TBSP DIRECTIONS BakerâÂÂs note: Bananas vary in liquid content. It is very important to check the dough consistency adding more water or more flour as necessary. Bread Machine Method Have liquid ingredients at 80ú F and all others at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When cycle is complete, remove from pan; cool on rack. Traditional Method Combine yeast, 1 cup bread flour and salt; mix well. Heat water and oil to 120ð to 130ðF; add to flour mixture. Blend at low speed. Add egg, honey and bananas: beat 3 minutes at medium speed. By hand, gradually stir in whole wheat flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe. On lightly floured surface, roll or pat dough to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4-inch bread pan. Cover; let rise until indentation remains when lightly touched. Bake in a 400ðF preheated oven for 15 minutes; reduce heat to 375ðF and bake 20 to 25 minutes longer until browned and loaves sound hollow when tapped. Bread is thoroughly baked when its internal temperature tests 190ðF. Remove from pan; cool on rack. You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. I plan on trying this recipe soon. Sue