Butter sticks? Do you use them?
Louiseab
5 years ago
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gardengal48 (PNW Z8/9)
5 years agoparty_music50
5 years agoRelated Discussions
Hose guides, do you use them?
Comments (14)Interesting that more gardeners donâÂÂt use these. I wonder if more people use drip irrigation and soaker hoses than I realized, and if that reduces the use of the hose? I did get a question that was in my mind answered. I had thought of changing to a taller guide so that people could see it more. Seems like some of you have done that and are happy with them. And you've come up with some creative solutions too. It also occurred to me that if I replaced my hose, I might be happier, but I still think I would need hose guides. Dee, the curvature does usually hold the hose and guide it and it sort of spins with the movement of the hose. You just have to position it to catch the little channel before you start yanking it. [g] Naturally, IâÂÂd prefer the more decorative ones too, but just havenâÂÂt gotten around to it. I absolutely like your ideal world situation. IâÂÂve thought about doing something like that too. My yard is not that wide from the back of the house to the back lot line. I should really run a pipe out to the back border and that would keep me from pulling the hose all over the place. Butâ¦youâÂÂre right, lots more things to spend money on before that idea has a chance. :-) Thank you all for the taller versions of hose guide ideas. IâÂÂm going to have to give that some serious thought....See Moredo you like them, make them, buy them, hate them
Comments (33)Rich Fruit Cake There's a lot of ingredients but you basically just mix them all together! Makes 8" round cake or 7" square. (I have also used this recipe to make a 9" round cake with excellent results) 1 lb 5 oz currants 6 oz raisins 11 oz sultanas/golden raisins 6 oz candied citrus peel 5 oz candied cherries, washed and cut into 4 pieces 1 oz sliced almonds 1 oz almond meal/flour 1 1/2 teaspoons very strong coffee 2 level teaspoons spice mix (your own preference but I use cocoa,cinnamon, ground ginger, allspice and nutmeg) Pinch of salt Zest and juice 1 small lemon 10 oz soft dark brown sugar or molasses (I use 1/2 of each) 10 oz butter 12 oz self rising flour 3 fl oz dark rum 6 large eggs Extra 1 fl oz dark rum for brushing over cake Line cake pan sides and base with parchment paper and outside of pan sides and base with brown paper (using natural string to secure) Heat oven to 250F In large bowl add spices, coffee, almonds, salt, lemon zest, and juice to fruit. Mix well then add rum and leave to soak for at least 24 hours or up to 1 week. I stir it once per day. The aroma is wonderful! In a second bowl, beat butter and sugar until pale and creamy. Beat eggs one at a time and add to butter mix, adding some flour with each egg. Reserve a small amount of flour to coat fruit by stirring it through fruit mixture. Gradually add butter/egg mix to fruit mix and stir until well mixed. Scrape into cake pan making a very slight depression in the center. Cover lightly with circle of parchment paper with small hole cut in center. Bake in pre-heated 250F oven just above center, until an inserted skewer comes out clean, approx 3 hours. (My 9" cakes have taken up to 5 hours!!) When cooked leave in oven for a few minutes with the door open. Remove from oven, brush over 1 fl oz of rum over top of cake. Leave in pan until totally cold, or overnight in a cool room. Remove from pan, wrap completely in parchment paper, then in foil. Store for minimum 4 weeks to mature. I brush with a little extra rum or brandy every 6 weeks if I store the cake for many months. The cake for this Christmas is over one year old....See MoreHow much does a stick of butter weigh?
Comments (20)I just bought butter at costco today and stored in the freezer immediately, This thread turned a light on in my head and I checked out my frozen butter, BLOCKS! Thabnks for the wakeup, LOL. I've done this before but I always take out my frozen butter a pound at a time, store it in a plastic container, taking out a stick at a time. Just have to remember to thaw it long enough before I need it so I can cut it into sticks. A bit of a pain but no big deal. I have an "English" butter covered dish that seems to hold about a 1/3 pound square but DH doesn't like it because you have to scoop it up rather than slice down into it....See MoreRECIPE: Potatoes? How do you use them?
Comments (20)In the interest of objectivity, I forgot to note that if the potato absorbs some of the salty liquid, you'd need to add additional water or unsalted broth to make up for the diminished liquid. The resulting broth would, indeed, be less salty. By the way, since my husband is on a low sodium diet now, it took me a while to figure out how to make tasty mashed potatoes. You don't appreciate the contribution of salted boiling water for cooking the potatoes until you're not able to use it. Every time I made traditional mashed potatoes, they tasted beyond bland. Boiling peeled & cut up potatoes in plain water, seemed to wash away every bit of flavor. I finally learned to steam whole unpeeled potatoes until tender enough to mash. The steaming did not wash away flavor and the potato skins also kept the flavor intact. I just mash the soft potatoes, adding unsalted butter & some warm milk. I remove the potato skin chunks as I'm mashing, but sometimes I don't even bother doing that. Add several grinds of black pepper, some chopped chives or scallions, and the potatoes taste pretty good....See Morefawnridge (Ricky)
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