Where's your butter?
bpath
9 years ago
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alex9179
9 years agoakl_vdb
9 years agoRelated Discussions
Taking your own butter to a restaurant
Comments (39)I almost forgot that I had started this thread! If you'll note the time posted you might surmise that I'd had a sip or two of wine by that time. I'm another who doesn't carry a purse. Quit about 7 yrs ago and can't stand the thought of ever carrying one again. Thus, I always have bulging pockets. Can you imagine the butter in my pocket? UGH YUCK!! Peppi, I'm glad you didn't return the remains of that butter to your purse. But if memory serves, there wasn't all that much left anyway! LOL On the topic of liking wine... I think it's a great idea to mix. Way back before I really acquired a taste for it, I'd mix wine with sprite or some such, and sometimes add a splash of fruit juice. Sort of a homemade wine cooler. **Cathy, the dead wine bottles picture has been posted in the Pigeon People thread....See MorePlum butter.....tell me your disaster
Comments (23)I don't like "fruit butters". They are too cooked down, and the heavy spice flavour gags me. I do, however, like plum honey jam. Just plums and honey. Mix 4 cups cut up plums with 1 3/4 cups honey. Let the mixture sit for about an hour. Bring to a boil on the stovetop until it "sets" - a bit of the mixture dropped in a chilled plate gets thick and wrinkles when you push it with your finger. You can use a thermometer to judge when it gets to jelly temp as well (220 degrees F). Pour into sterilized jars leaving 1/4 inch headspace, add lids and seal finger tight with rings. For safety, process jars 10-15 minutes in a boiling water canner. It is pretty, and it tastes AWESOME. Now, as far as disasters go. I have had more than my fair share of them ;). But most recent? Just a tip. If you are doubling a batch of friendship bread starter to have enough for a group activity, do NOT double the yeast. Just the rest of the ingredients. You will wake up to mount vesuvious on your counter! Dances....See MoreYour favorite peanut butter?
Comments (72)OK, I'm back to buying peanut butter again (LOL)! Our Doberman, Knight, has been making too much mischief while I'm out running errands (hauling blankets, rugs, pillows, chew toys, etc. into the laundry room to wait for me there . . . while he nibbles on the said blankets, pillows, etc. ). My DD gave me this idea and I've been giving both dogs one right before I leave now: Stuff Kong chew toys with Jiff peanut butter (not totally full) and freeze. Both dogs love them, and no more mischief . . . thank goodness! I still hold me breath while I make them, though....See MoreWhere Has This Treat Been All Your Life? Canada - butter tarts
Comments (7)We all have our favourite recipes and mine is my Mom's. She didn't use corn syrup or maple syrup. Just butter and brown sugar. No graininess and they weren't runny because of the syrup. I really dislike runny gooey butter tarts. I've shared the recipe and some members here have made them as well. Jasdip's Mom's Butter Tarts :D 2 eggs, beaten 1 cup brown sugar 1 tsp vanilla 2 tsp cream or half and half 1/2 cup butter, melted raisins Make pastry and cut with a large biscuit cutter and put into muffin cups. Put some raisins in each unbaked shell. Spoon mixture over top. Bake at 425 degrees 10 minutes, reduce heat to 350 until done, another 8-10 minutes. Here's a poor picture of them. Poor because my muffin tin cups are shallow and wider than normal so the pastry gets lost in them. I need to find something bigger than the tomato can that I've been using....See Morebrightm
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