Dave, Regarding Pro-Mix -- I recently bought the HP because while I really liked the Eden Valley Blend I tried -- I wanted to try both Happy Frog and Pro-mix since so many rave about both. I've never used the BX. But it was also a rare moment when I was out of bark, so for a few days, I had some of my extra Serrano seedlings in HP plus additional perlite, just to get them out of the seed starter pots. I also potted up a Bougainvillea I had knowing how much water that guzzles up over summer. I always intended to move the peppers but was thinking of keeping the Bougainvillea in the HP. On the Serrano, the first leaves that immediately emerged a day or two later were significantly and a bit alarmingly yellow and all of the cotyledons took on a yellow tint. That compelled me to run out for bark (doesn't pay to be lazy lol) and I took all four seedlings and moved to 5:1:1. One had not sprouted first leaves whereas three had. Interestingly, the last to sprout did sprout green leaves in the 5:1:1. Could be coincidental... The Bougainvillea, which could just be transplant and root pruning shock, was also showing yellow tints after a week (and I had watered once, drenched it through and never watered again as it was still nicely moist), I just moved that to 5:1:1, too. So I am curious -- how different is your BX and how do you use it that it works so ideally? Incidentally, the Pro-Mix HP *IS* the peat portion of the 5:1:1. Everything looks okay and on track at this time as far as I can tell. In the photo below, note the one on the right is the one that sprouted first leaves in the HP, and the other is the one that did so in 5:1:1 a couple days later. Thoughts? And 3.8 cu. ft. is the largest thing I have ever seen, OMG -- I will be using this until 2025!!! (Side note.) Grace

I would recommend using liqueurs instead of extracts. You can also find many varieties of dark rum that are very good for flavoring and much better than rum extract. There is eggnog liqueur and also Eierlikoer (egg liqueur) available from Germany and Austria. I've only had the Austrian version, but it has a nice custard-like flavor. I make my own vanilla flavoring with vanilla beans and vodka and therefore do not buy any extracts. I agree that they have an off flavor and there are always better substitutes. Lars

I've been making this icing for years. My recipe is slightly different (flour/milk/vanilla amts.) Waldorf Astoria Frosting Cook together until thick: 1 c. milk 3 T. flour (Beat until cool) Cream together & beat until light & fluffy. 1 c. butter 1 c. sugar 1 Tablespoon Vanilla Combine the two mixtures, adding the cooked portion gradually. (I always just incorporate the two mixtures & beat it briefly.) Love this frosting but it probably resembles a filling a bit more than a frosting. That is, if you want fancy swirls & peaks, I don't think it's going to work for that. Maybe the other recipes using more flour might be a bit more decorative? Anyway, I love it just cause it tastes good and is just sweet enough w/o being too-too sweet. Oh, I always use salted butter and a 'glug' of vanilla--don't measure. Several posters here rave about KA's 'Fiori di Sicilia' flavoring so maybe that would amp up your frosting? (I haven't gotten around to ordering any of it yet...)

Since it would be an untested recipe its a do-at-your-own-risk. In general oil based extracts are restricted simply because of the oil. Plus the quality, extraction method used, and amount used can be questionable depending on the supplier. Water and/or alcohol extracts pose no issues in the usual small amounts called for. Personally I'd use dried pumpkin pie spice instead. Dave