OK ... I tried it as a germination substrate. Cornstarch gel goes bad quickly - liquefies and gets moldy. I don't think it has any advantages over my usual overnight soak before planting. It MIGHT work to put the freshly made, cooled gel in the furrow and drop the seeds in it - a water reservoir. It also might work as a diluent for tiny seeds, although sand or coffee grounds works just as well.

I dip a lot of Buckeyes every so often. This time, I put a heating pad in a large stainless steel bowl, put a towel over it (so it wouldn't get messy), then set my glass bowl of microwave-melted chocolate chips on top of the pad. The chocolate stayed a nice melty consistency - didn't start to "drag." (I actually can't take credit for this, though; I saw it on TV - America's Test Kitchen, maybe?) I never add extra fat to the chips and I also nuke them first. I used to put the Buckeyes in the fridge to set the chocolate, but have found that they're better if they "cure" at room temp.

Here is the recipe I have used successfully for years. It is simple and versatile (Martha's original recipe suggests adding to each third, such as shaved chocolate, candied orange peel, ginger, etc.) Shortbread from Martha Stewart 1997 1 pound unsalted butter 1 cup light brown sugar, firmly packed 1 tsp salt 5 cups all-purpose flour Preheat oven to 275 degrees. Prepare three 8" cake pans by lining bottom with parchment paper. Cream together butter and brown sugar; beat two minutes at high speed. Add salt and flour, mixing after each cup added. When dough is well mixed and holds together, remove from mixing bowl and divide into thirds. Place each third of dough mixture into an 8" cake pan lines with parchment paper. With dull edge of table knife, score cookie into quarters (do not cut deep into dough), then score each quarter into three wedges. Prick design in with fork or wooden skewer. Bake in preheated oven at 275 degrees for 45 to 50 minutes, until just slightly colored around the edges. Remove from oven and cool slightly. Separate cookie from pan by carefully running a table knife around edge. Place plate or cooling rack over pan and carefully turn over to remove cookie from pan, then turn cookie right side up to finish cooling. Cool completely before storing. Wrap well in plastic wrap or cellophane or store in tin. Best if stored at least one week before serving, flavor continues to improve over two or three weeks. Note: Shortbread freezes well.

lpinkmountain, yes I did. I found this recipe via Facebook! Here is the full original recipe: Oven at 325° 2 cups butter, softened 1 cup firmly packed brown sugar 4 - 4-1/2 cups A. P. Flour Pinch salt Cream butter, sugar & salt until fluffy. Add 3-3/4 cups flour, mix well. Turn out on floured surface, knead 5 minutes, adding enough of remaining flour to form soft dough (I always end up using all 4-1/2 cups.) Roll 1/2" thick, cut into 3" X 1" strips, prick with fork. Place strips about 1/2" apart on parchment paper-lined cookie sheets and bake until lightly browned, 20 - 25 minutes. Let sit on cookie sheet for a couple of minutes before removing to cooling racks. To make the maple walnut I added about 1/2 teaspoon vanilla extract + 1 teaspoon maple extract and probably about 1/2 cup chopped walnuts to 1/2 of the dough when I started kneading. If you are going to make one full batch you can double the extracts & walnuts and add to the mixing bowl after adding the first round of flour and mix well. I have also found that the easiest way to cut the strips is with a pizza cutter. For some reason adding the nuts makes these a little more prone to breaking so be careful when removing to cooling racks. Enjoy!