"It is worth pointing out that virtually all commercial property that you didn't personally have hacked out of the woods was farmland not more than 50 years ago." More total nonsense. Why would anyone think that? It's totally perplexing. The fact is that it is not difficult in most cases to learn generally what has gone on with a property in the past, if one takes the time to familiarize with the history of a micro-region. Sure in many places a vacant parcel was likely part of some ag operation at some point in the past. The question is what operations, and how long ago? Corn culture anytime in the past 60 years? I would leave it right quick. In fact I agree with earlier statements that it isn't smart to live in the corn belt at all, unless you take special precautions about drinking water and what you eat and the air you breathe if farmers are spraying nearby. I winter in central florida, in a county that was the #2 in the country for commercial citrus for decades. The poisons and high salt fertilizers that have been heavily used over those years in this super-leaching sand are now in the water table and the lakes. Luckily we have been living on a hilltop property that saw little if any farming (so much for the idea that any property anywhere has had the same exposure to toxins), so the well-water tested ok for heavy metals. I'm glad I re-read this thread because I was about to make an offer on a lakefront property but now I will dig a hole near the lake and have the water tested, as well as the soil. When we had the soil test done on two properties here, one the hilltop and another lakeside that was in citrus for years, all the traces were similar except for copper, which was way high at the lakeside place. So much for the idea that contaminants like copper sulfate don't hang around for years. And this in region that gets well over 50 inches precip per year. Imagine soils that have been conventionally farmed with some hi-spray crop in 30 inch per year region.

Gosh, I was really touched by your story. First of all, let me tell you how very sorry I am about Toby. My lab just turned 11, so I know I might have a few years left with him if it is in God's plan. He is my pride and joy and I know I will be devastated when he has to go. That said, what I came away with from your list of dear loved ones that have passed on...is that you have lost so many dear to you..but when you flip that around it means you have been so blessed to have that much love surround you your entire life. Many people don't have anyone or hardly anyone in their lives that mean so much to them. I know it doesn't make the hurt any less. My mama has been gone for close to 2 years and hardly a day goes by that I don't miss her so much it feels the world is crushing me. But I take one day at a time knowing she wouldn't want me sad all the time. And I have had several signs from her. I can imagine her shaking her head and saying 'what else do I have to do to let you know I am okay?' LOL> They have been pretty strong signals. Anyway, thanks so much for sharing and I hope catalogueing all of the love you have been shown through the years helped and was a little therapeutic for you. Duane

I will try to condense this because I could pontificate for hours on this! My love for gardening came from my father. He was the ultimate green thumb-he didn't have formal training that i know of, but he was a street tree gardener for two of the communities we grew up in, and always had a vegetable garden as a way to supplement our large family's food budget.(Six kids) He was a school music teacher and when summer vacation began he was always found out back tending the garden for pretty much the whole summer. Of all six children I seemed to be the most interested in what he did-and my first memory of my own interest was when he gladly allowed me to plant marigolds around the border of his garden to keep pests away(this was a fairly large plot and now I know why he jumped at my offer to help him!)I was in elementary school at the time. Also eating a tomato whole and sprinkled with salt always brings dad's tomatoes to mind. And asparagus and homemade pickles.... That was my first taste of working in a garden. It wasn't until I was a first-time homeowner that I knew I was going to be a gardener but I chose to go the route of flowers instead of vegetables. The saddest thing, though was that the year before I moved into my new home, my dad developed Alzheimer's disease and everything I needed to ask him for gardening advice about trees and organic gardening was completely gone-he was just a shell of my father-quite sad. Not a day goes by when I'm in my yard and garden that I don't think of Dad and the gift he gave me. I just wanted to share it with him. He passed away two months ago. Just an interesting note; Our family surname has it's origin from Poland and it means 'gardener of an estate' I find that kind of neat. Maybe it's in our bloodline to be gardeners! * Posted by: pkock Zone 6 (My Page) on Tue, May 28, 02 at 2:44 So glad to find this thread - hope it lasts, because it's fun! Honestly, I am not sure what got me hooked. I think it's my tendency to love "scientific" stuff - I never pursued it professionally, but I'll make anything into a science experiment. I got through two pregnancies with that attitude. ;-) My grandma was the gardener in our family. She lived with us, and each year we had to have a veggie garden. My dad wasn't into yard work much, but was "forced" into the labor required, turning over the clay soil with a spade and protesting the entire time. Always basic stuff - tomatoes, peppers, pole beans, but they sure tasted good. We had strawberries for a couple of years, and there was a big apple tree in our yard that grew "cooking" apples. Grandma made lots of pies and applesauce. Then there was Girl Scouts - one year we had a hike with a knowledgeable person who pointed out all the fantastic wild plants along the trail. I absorbed it all like a sponge. This is rare, this is edible, this is a cure for poison ivy, etc. I still remember most of it, teach my daughter, and soon will teach her scout troop too. I was voted "Miss Outdoorswoman" in high school. Isn't that neat? Some things never change. :) --Pam * Posted by: Lucy2 Z7Atlanta (My Page) on Wed, May 29, 02 at 8:23 I love reading these. I remember going to visit my grandparents in Texas every summer. We lived in New Hampshire and would fly down and my grandparents would meet us at the airport. The first thing we would do when we got to Grandma's house was run to her garden. Every year she planted a watermelon JUST FOR US! Oh, how special that was. We would walk into the garden and she would "double check that it was ripe and time to pick it and she would let us watch as she "ever so gently" plucked the watermelon from the garden and we would sit on her front porch all afternoon eating the best watermelon we had ever tasted and spitting seeds as far as we could. Sadly, my Aunt burst my childhood memory bubble (when I was in my 40's but it still hurt!) by telling me that my Grandparents would go to the grocery store the night before we flew in, buy a watermelon and lay it in the garden "just for us", pretending they planted it and grew it all along...I guess I'm in denial because I still tell my children about those fond memories! * Posted by: becki3 z5 IN (My Page) on Tue, Jul 23, 02 at 20:34 Can I still step in here? This is such a wonderful thread, brought back some great memories. But now I'm sitting here with tears in my eyes and a big lump in my throat. One of my first garden memories is of my next-door neighbor when I was very small. She had a gigantic (to me) gooseberry bush that she would make pies for us from, if I would pick the berries. And she also had a thick grape vine that she would sit down with me in the middle of the yard and eat grapes from right off the vine. We always sat on the other side of it so my mom couldn't see us from the window. I don't think she would have minded, but my neighbor made it fun, thinking we were being secretive. She also had about a million plants in her house that she would show me all the time. Thinking back on it now, I realize they were mostly African violets. She was in her late 80's, early 90's, and I thought she was the best neighbor a girl could ever have. (still do) :) Then there was my grandpa. When he was a teen in the service, he had come home to visit his mom just before being shipped overseas. He took ONE little segment from her Christmas cactus, which had been a wedding present 25 years before that, and put it in his wallet. He then drove all the way across the country (took a few days), all the while sitting on this wallet. Just before being shipped out, he stuck this one little smashed, dried up piece of Christmas cactus and stuck it in a little pot of dirt from the ground outside his barracks. I'm not sure what happened to it (where it was, who took care of it) while he was in the war. But I do know that when he died in 1994, that Christmas cactus was not only alive, but very, very, VERY big. He had built a planter for it on wheels so he could move it outside in the summer and back inside for the winter. He also had a ramp leading up to his patio door, which he had to remove to get it through. This "planter" was 5 feet long, 3 feet wide, and 4 feet deep. Filled all the way with soil and thick, long roots. And the plant filled every inch of the top of the soil and hung down to the floor all around. He had to give it a "haircut" every time he moved it in or out so he wouldn't run over it with the wheels. I now have a pretty good size pot of this same plant in my husband's office, where it sits in front of a huge window all year long and blooms from Oct to around May every year. I ask about or stop by to check on this plant about once a week. I'm always terrified I might lose this plant, I feel like somehow I would be losing my grandpa all over again. Or that he might be disappointed in me for letting his precious plant die after having survived 4 generations in our family. But my all-time favorite childhood memories (of any kind) come from my Aunt Julia and Uncle Bill. They had a big farm in Missouri with a couple horses, a coop full of chickens, and about 300 head of dairy and beef cows at any given time. Along with the usual couple of dogs and a barn full of cats. And I remember one time my Aunt sent me out with the horse to get a few apples from the big tree out in the east pasture to make a pie for dinner. She told me to get a sack out of the barn to carry them in. Well, being about 8 or 9 at the time, I had no idea how many apples it took to make a pie. So I took 2 big gunny sacks, and me and Ginger (the horse) set out to find that big tree. Ginger was so patient with me as I stood on her back on the blanket that I rode with (never used a saddle) to pick all the apples that I could reach. I tied these two gunny sacks across her back and filled them up full. (poor horse!) When I got back, I didn't think my Aunt and Uncle would ever stop laughing. Instead of a few apples for a pie, I had just picked enough apples for an entire week of non-stop canning, freezing, and baking everything we could think of that contained apples. Then there were the times that Aunt Julia and I would pack a picnic basket to take out to my Uncle Bill when he was working the fields. We would sit under a big tree and just watch him disking the field, or baling the hay until he noticed us in the distance. Then he would come get me and let me drive the big tractors for a while before we ate. But one of my most vivid and comforting memories is of me and Aunt Julia sitting on the porch swing snapping beans or shelling peas. I can't remember who picked those beans and peas, or what she did with them afterwards. But just sitting there snapping and shelling, not even having to speak, but feeling like the most loved person in the world. I just started to garden seriously for myself last year, and this year I had to have those green beans and peas. And I think of my Aunt Julia and Uncle Bill every time I go out to the garden. I almost started crying when my daughter (5yo) asked me the first time if she could help me shell the peas. She had so much fun with them I didn't even mind the ones that kept flying across the kitchen to land under the cabinets or off in a corner with the dust bunnies. And I can just see my Aunt and Uncle smiling now (more like giggling probably). Right now I think I need to call them (they live in Arizona now) and tell them how much I love and miss them, and maybe thank you for teaching me about all the things I love the most. Then I think I will sit down and start crocheting an afghan for Aunt Julia (she taught me how to do that when I was 6). Luckily I learned to crochet a lot better than I learned how to milk a cow (sorry Uncle Bill)! Thanks for letting me take this stroll! Becki :) * Posted by: Mirri 5 (Finland) (My Page) on Fri, Jul 26, 02 at 3:06 My first attempt to garden vegetables was when I was 9. I loved peas, so I wanted to grow them. My father formed me a lot saying it would be too hard for me, turning the thick soil. Then I sow the peas and watered them for about 2 weeks. Then my first dog - who died of old age a few years back at 13- had a friend over. They were just puppies back then, running and playing. My daddy warned me, but I wanted to let them play on our rather tiny lot. They run over my pea-lot several times, breaking all those tender 15cm pea shoots. Oh, how I cried. Then I took little sticks and tied the shoots back up. Most of them recovered. Then the dogs, Roope and Olga, run the pea shoots down again after a week or so. And I gave up. I quit gardening for about 10 years. I only had a few cacti which I killed and bought new ones. But now I am a horticulturist. Working, ironically, in a greenhouse that produces pea shoots! I think that the wonder of growing, seeing the shoots come up from earth was a positive thing in the end. Even though I didn`t get to harvest the peas. This year I have a tiny pea-lot again, the first time after I was 9. I have harvested some, but my dog keeps steeling the pods before I find them. When I was 17 I found gardening again, in the form of houseplants. I was living in a tiny oneroom flat without balcony. The houseplant hobby lead me into studying horticulture. Now I have a son and 2 dogs. If Pyry wants to be a little gardener, I will build a fence around his lot. * Posted by: prairie_rose southalta (My Page) on Tue, Aug 20, 02 at 23:56 my earliest memories. being sat in the potato patch with a coffee can with some kerosene in the bottom and picking potato bugs and putting them in the can. i think that was the way my mom and grandma kept us out of their hair on wash day ( the old wringer washer, rinse tub, mangler days.) i remember the smell of the compost heap, and i never thought it was nasty. my grandpa and i spent lots of time there, spreading things out, turning it over occasionally. i think i must have got compost in my veins, replaced all the blood, cause i still don't find the compost heap all that nasty. (compost tea, well that is a different story. lol) i remember i hated bringing kids to our house in the fall cause you could smell the crocks of sauerkraut brewing. we lived on the edge of town, and i swear my mom was the only one who canned. but i couldn't wait for it to be ready and eating the stuff till i was sure i would burst. i remember we were the "poor kids" but we ate better than any of my friends, and were healthier than most of my friends. the garden was a way of life, and everyone was expected to pitch in. and when harvest happened, everyone was expected to come home to can. my mom would pick the weekend and as young adults, we all showed up. 5 women in a kitchen!!!!! lots of hard work, but lots of laughs, too. and when it was over we all got our share to take home. now, i am a single mom with two kids, and all those lessons are paying huge dividends. my two are the "poor kids" but they eat better than most of their friends and are healthier than most, too. what i save at the supermarket because of the garden pays the morgage and the extras for the kids. and this year, my daughter is taking an active part in the canning. i just wish my grandma, mom and sisters were here, too. * Posted by: lynne_s z5ny (My Page) on Mon, Sep 9, 02 at 22:23 I remember planting potatoes on my grandfather's farm in the early spring when i was about 4 years old. We weren't just planting a little garden patch...I swear this field must have been at least an acre. I remember the fun we had, laughing and running around in the dirt...getting dirty, but it was ok..we were doing something productive. I remember Grampa explaining the different types...we even planted purple potatoes from Russia. Later in our visit to his farm my brothers and sisters and I helped plant the seeds that would become carrots, corn and beans. I remember trudging through the brambles in search of the elusive blueberry bushes...after a morning of picking berries, we'd stop and have lunch...Grampa would take a fishing line and hook out of his pocket and catch small trout from a nearby stream and we'd roast them on a stick over a fire...just like a hot dog. He amazed me...the man could survive in the wilderness with nothing, and probably live better than most of us do today. lol The outdoors was his church; where he prayed, pondered and planned his life. My grandfather, retired by this time still loved gardening and sold his veggies every summer from his down-sized farm. We spent the entire spring and summer there. Everything we ate and drank came from that farm. I still remember how wonderful everything tasted...the taste of fresh food was foreign to me then. I went back to Grampa's farm many times until he passed...there, I worked hard, enjoyed the freedom of being in the outdoors and learned how important it was to treat our planet with respect, for it is what feeds us. It seems I forgot a lot of his wisdom until quite recently. Now that I'm a Mom of 5 boys, with many mouths to feed as well as many personalities and value systems to help develop, the things he taught me are returning. My husband and I have purchased a home out in the country trying to create an environment for our boys that my Grampa created for us...one of fresh air, sun, fun and respect for all things living...an I'm proud to say, we are well on our way! * Posted by: KCtomato1 z5/6 KC, Mo (My Page) on Sat, Sep 14, 02 at 0:36 My grandfathers both got me started. My first memory is of dark purple tulips and tulips that were taller than I. I recall what a joy it was grandpa let me pick one. Somewhere in the family, someone has a picture of it. I was 2-3. Both gardened but it was my paternal grandfather that let me try everything. He introduced me to raw veggies. I still prefer them over cooked. He would also let me in the berry patch - which is what really got me growing. He made a deal with me - if I picked 2 I could eat one. He'd go in and I would pick 'em clean of course taking the best for myself. We both walked away thinking we got the better deal. My maternal Grandfather taught me more on the "how's" rather than the "whats". He grew to sell and was not keen on kids picking things he could potentially sell. When I was small I would go out to the garden where he was working just to be with him and I'd watch. I would have worked but he wouldn?t let me. He thought I was nuts for wanting to work. He told me there were snakes in the berry patch in an "effort" to keep me out. Most the time he ran me off I was just looking for the snake. Him teaching me things came at a much older age. Im grateful for the time I did spend with them and the gift they passed on. Keith * Posted by: bizmhamama CA z10 (My Page) on Tue, Oct 8, 02 at 15:09 This answers your interest in childhood memories in a roundabout way. My parents and I immigrated to the United States when I was four years old and I never really knew my expanded family. My mother, who grew up on a sugar plantation, cared absolutely nothing for getting her hands dirty. Our back yard was concrete! Her only gardening interest was roses. I became interested in indoor plants as a teenager and then became obsessed with succulents once I moved out of the house & had a patch of dirt of my own. I even wondered what it would take to go back to school for a landscaping degree, and daydreamed about owning a nursery. My maternal grandmother came to America only a few years ago. I was fairly shocked to learn that she loves gardening! She grows guava trees from seed. In her 80s, she still derives incredible enjoyment from simply watching living things grow. I realize now my passion for gardening would have been sparked much earlier in life if geography (& politics!) hadn't intervened.

Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Nov 15, 10 at 19:49 Pull out The Holiday recipes! Annie1992 has picked out next ingredient and it a great one for this time of year. >>>>>>>>>>>>> BUTTER This basic staple is heavily used in recipes this time of year. What are some of your favorites? Recipes do not have to be just for the Holidays as I know we all use butter throughout the year. But please, no 'fake' butter recipes. Nancy Here is a link that might be useful: Cookalong #36 ------ HONEY Follow-Up Postings: o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Nov 15, 10 at 20:20 One of my faves....blender Hollendaise. Ingredients 4 egg yolks ½ teaspoon salt ½ teaspoon dry mustard 1 Tablespoon fresh squeezed lemon juice ( I like 2 tablespoons) 1 shot tobasco - ¼ pound butter (one stick) Have eggs at room temp, as well as lemon juice. Place eggs, lemon, tobasco, salt and mustard into blender and blend until well mixed. Heat butter until bubbling hard but not brown….with blender running slowly pour into the blender….hot butter cooks the eggs and the sauce thickens….serve immediately or keep hot over boiling water. And of course Ann's Caramel sauce Linda, 1 cup butter, 1 cup brown sugar, 1 cup white sugar and one cup of whipping cream. pinch of salt (optional) and vanilla. Add everyone except the vanilla and bring to a boil. Cook for 5 or 6 minutes and remove from heat. Add vanilla. Ann. (If there is any left, eat with a spoon) LOL And there are shortbread cookies, spritz, butter cookies, pecan snow balls etc etc etc... It's all about butter! o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Nov 15, 10 at 21:04 OMG,I can feel my waistband tightening..... Aw heck, you only live once! Here we go! Buffalo Wings 2-1/2 lb chicken wings, separated 1/2 c butter 1/2c Louisiana Hot Sauce 2 6oz. pkg dry Italian dressing mix 2 T lemon juice 1/2 tsp dry basil Fry unbreaded wings in hot oil until meat is cooked and skin is crispy. Meanwhile, melt butter in saucepan, stir in remaining ingredients. Toss cooked wings in sauce until coated. Place wings on baking sheet and bake 10 minutes at 350º Serve with Blue Cheese dressing and celery sticks ~~~~~~~~~~~~~~~~~~~~~~~~~ Originally posted back in 2005 by Janet_KS I have made this one often....super simple! Toffee 1/2 lb. butter 1 cup brown sugar (firmly packed) 4 or 5 Hershey bars or milk chocolate chips (approx. 6-8 oz.) 3/4 cup chopped pecans Butter cookie pan and sprinkle with 1/2 cup chopped nuts. Put butter and sugar in heavy skillet and bring to boil. Boil for 12 minutes, stirring constantly. Pour candy into cookie pan and allow it to cool a minute or two. Place chocolate on top of candy and wait a couple of minutes for it to soften. Spread chocolate evenly and top with remaining nuts. When cool, break into pieces. JANET'S NOTES: I sometimes use margarine instead of butter and usually only cook it for 10 minutes rather than 12 minutes (probably varies due to type of skillet used). To cool quickly, I put mine in the refrigerator. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This is the best Scampi recipe I've ever had. It's from allrecipes, posted by slipmaloney. Deeeee-Lish! Ultimate Shrimp Scampi 1 (16 ounce) package angel hair pasta 1/2 cup butter 4 cloves garlic, minced 1/2 cup minced onion 1 tablespoon chopped fresh parsley 1 tablespoon salt 1/2 teaspoon black pepper 1 dash Worcestershire sauce 1/4 cup lemon juice 1 teaspoon dry white wine 1 pound peeled and deveined medium shrimp 1/2 cup Asiago cheese, diced 1 large avocado - peeled, pitted and diced Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; drain. Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine. Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes. Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve. Linda o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Nov 15, 10 at 23:31 This is a truly decadent first course and needs the best quality ingredients you can find, including the butter. COACH HOUSE CRAB WITH PROSCIUTTO - 6 servings 24 thin slices of prosciutto 12 oz. Fresh lump crab meat 3/4 cup unsalted butter 1 tsp. Worcestershire sauce 1/2 tsp. Tabasco sauce (I use Cholula) 1 lemon 2 Tbs. minced parsley Freshly ground black pepper Arrange 4 slices of prosciutto on a flat surface, each slightly overlapping the other. Place a heaping tablespoon of crab in the center of the end slice. Roll ham slices over filling cigar-style; repeat with remaining meat and crab to make 6 rolls. Heat butter in a large skillet; when it foams, add the six rolls. (The ham will cling to the drab when heated.) Turn rolls once and cook until ham starts to frizzle and crab is heated through. Transfer to a hot serving dish. Add Worcestershire and Tabasco to skillet and squeeze in juice of lemon. Heat for about 30 seconds and pour over ham. Sprinkle each roll with parsley and pepper. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Tue, Nov 16, 10 at 2:58 I'll have to add this one: AUNTY DOE'S SHORTBREAD Posted by canarybird (My Page) on Mon, Dec 17, 07 at 13:42 Here's the recipe from my Aunt which has been made for over 60 years and is a family favourite which has been passed on and on and on. It's one great shortbread!: Aunty Doe's Shortbread 1/2 lb salted butter - softened to room temperature 1/2 cup sifted icing sugar (confectioner's sugar) 2 cups flour Mix butter and icing sugar, then add flour, mixing by hand. Form into a brick shape...if necessary put in fridge to cool, then slice into thick rectangles. (Slice thickly from the end of the "brick" and then slice each one again so the pieces come out at around 1" x 2" (2.5 cm x 5 cm) and about 3/4 inch thick. She liked to put a small dot of either red or green glace cherry in the middle of each.) Bake on parchment lined cookie sheet at 275F for one hour. SharonCb o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Nov 16, 10 at 3:08 YUM! Here are a few must haves for the holidays..... MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC Sauce base 2 cups Champagne or other dry sparkling wine 1/3 cup finely chopped shallots 2 tablespoons Champagne vinegar or other white wine vinegar 1/4 teaspoon whole black peppercorns Shrimp 1 cup Champagne or other dry sparkling wine 1/4 cup extra-virgin olive oil 3 tablespoons minced shallots 1/2 teaspoon freshly ground black pepper 24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined 1 tablespoon minced fresh chives 1 tablespoon minced fresh tarragon 1 tablespoon minced fresh parsley Nonstick vegetable oil spray 1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces For sauce base: Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.) For shrimp: Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl. Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate. Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper. Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve. Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish. ******************************************************** Phyllo Triangles with Lobster Filling Martha Stewart Entertaining Makes about 50 1 Steamed Lobster 4 Tbsp unsalted butter 6 scallions finely chopped ¼ cup white wine or vodka 1 ½ tbsp all purpose flour ¼ cup heavy cream pinch of cayenne pepper Kosher salt and fresh ground black pepper 1 lb Phyllo 1 lb unsalted butter, melted Remove meat from lobster and chop. Set aside Melt 2 tbsp butter in a small skillet and sauté the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid. Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles. Prepare the triangles as you would sharon’s Spanikopita. If you need those directions, I can copy them over. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Tue, Nov 16, 10 at 4:26 OMG - this is to die for on a steak! ROQUEFORT BUTTER 1/2 lb. (2 sticks) unsalted butter, at room temperature 2 shallots, sliced thin (about 2/3 cup) 1 clove garlic, minced 4 oz. Roquefort cheese, crumbled 1 tsp. fresh thyme leaves 1 Tblsp. good-quality red-wine vinegar Coarse salt and freshly ground black pepper to taste Melt 1 Tbs. of the butter in a small skillet over medium heat. Add the shallots and garlic and cook until the shallots are soft, about 5 min. Set aside to cool. Meanwhile, using a mixer or a wooden spoon, beat the remaining butter until soft and creamy. Scrape the butter off the beaters or spoon. Add the cooled shallots and garlic, Roquefort, thyme, and vinegar to the butter and mix together with a rubber spatula. Season with salt and pepper. Taste again for balance, adding a drop more vinegar or a dash more salt if necessary. If you like, serve with a generous tablespoon of Roquefort Butter on each steak, letting the butter soften slightly on the cooked steak for a minute or two. Yields about 1-1/2 cups. This butter mixture, called a compound butter, can be stored in a covered plastic container in the refrigerator for up to 3 days. For longer storage, wrap the butter in plastic wrap or waxed paper, roll into a log 2 inches in diameter, and freeze for up to 2 months. Recipe from Fine Cooking magazine. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by nancedar (My Page) on Tue, Nov 16, 10 at 4:43 Hope someone from up North, like Canada LOL, posts a TNT recipe for Butter Tarts. Ate one every day from a little bakery when I lived a short while in Brossard QC (next to Montreal). Yum. Nancy o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Nov 16, 10 at 7:19 My Mom makes the best butter tarts! She even sells them at my step-father's work! LOL Walnuts/raisins are often in Canadian butter tarts. Mom just puts raisins in hers, but you can put both, or none in. 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. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Nov 16, 10 at 7:46 BUTTERY DINNER ROLLS 3 cups all-purpose flour 2 (1/4 ounce) packages active dry yeast 1 teaspoon salt 2 tablespoons granulated sugar 1/4 cup nonfat dry milk 1 1/4 cups warm water (105 to 115 degrees F) 1 large egg slightly beaten 8 tablespoons butter melted 2 tablespoons butter flavored vegetable shortening Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside. In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into the well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl. Add 1/2 of the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below. Allow batter to rise until doubled in bulk, about 1 hour. Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next). Brush dough with 1/2 remaining melted butter. Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes. In preheated 400 degree oven, bake rolls on middle rack for 16-18 minutes. Brush tops of baked rolls with remaining melted butter. TEXAS ROADHOUSE CINNAMON BUTTER Texas Road House is known for their delicious rolls. 1 C. (2 sticks) butter, softened 1/3 C. sweetened condensed milk (chilled) 1/2 tsp. corn syrup 3/4 to 1 tsp. cinnamon (to taste) Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins. This may be stored in the refrigerator. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This recipe eliminates the rolling and turns of the traditional croissant recipes. I freeze the butter in the second step and my pea sized chunks are larger rather than smaller peas. I have also used this dough to shape old fashioned Butterflake dinner rolls. EASY CROISSANTS Source of Recipe RC 1 package yeast 1 cup water 3/4 cup evaporated milk 1 egg 1/3 cup sugar 1 1/2 teaspoons salt 5 cups flour, divided use 1/4 cup melted butter 1 cup firm butter 1 egg, beaten 1 tablespoon water In a bowl, combine yeast with water. Add evaporated milk, egg, sugar, salt and 1 cup of the flour. Beat to a smooth batter and blend in 1/4 cup melted butter. In a large bowl, cut the 1 cup of firm butter into the remaining 4 cups of flour until pea-sized. Pour the yeast mixture over the, butter-flour mixture and gently mix just until the flour is moistened. Cover with clear plastic wrap and refrigerate until well-chilled, 4 hours to 4 days. Knead the dough on a floured board about 6 turns to release air bubbles. Divide the dough into 4 equal parts. Keeping the other parts refrigerated, roll one part into a 15-inch diameter circle, then cut into 8 equal wedges. For each croissant, roll wedges toward the point. Gently turn the ends toward the center to form a crescent. Place on an ungreased baking sheet with the point down, about an inch apart. Repeat with remaining parts. Cover the croissants with a clean tea towel and let rise at room temperature. When almost doubled in bulk, about 2 hours, brush them with a mixture of the 1 beaten egg and 1 tablespoon water. Bake at 325 degrees for 35 minutes. My notes... after removing the dough from the refrigerator, knead a couple of times. Put half of the dough back into the refrigerator. Roll remaining dough, into a rectangle, fold up like a letter and roll into a rectangle again, about 10 X 15. Cut into 7 rolls along the wide side (zig-zag pattern) each roll will be about 4 1/2 to 5" on the wide end and 10" long. Repeat with other half of dough. Total 14 croissants that are large enough for making sandwiches. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ooey Gooey Cinnamon Rolls Source of Recipe www 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 tsp. granulated sugar 1 cup warmed milk 2/3 cup butter 2 tsp. salt 2 eggs, slightly beaten 7 cups flour Filling: 1 cup melted butter 1 3/4 cups granulated sugar 3 tablespoons ground cinnamon 1 1/2 cups chopped walnuts, optional 1 1/2 cups raisins, optional In a cup, combine yeast, warm water and 1 tsp. sugar, stir and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes. Place in glass or plastic bowl and cover. Let rise in warm place until doubled in bulk, about 1 to 1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle. To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if using. Roll up and pinch edge together to seal. Cut into 12 slices. Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes. Topping: 1 cup butter or margarine 1/2 cup brown sugar 1/2 cup Karo syrup 2 cups pecans chopped (optional) In a saucepan place all ingredients except for the pecans. Melt these ingredients on range top. Mix in pecans then pour over top of rolls. Preheat oven to 350 degrees. bake for approximately 25 minutes or until done. Let cool. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Enjoy! Nancy o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Nov 16, 10 at 8:27 CAUTION: This recipe uses uncooked eggs.. TOASTED WALNUT BUTTER ��" 4 cups ��" 8 servings 1 pound butter, room temperature 3 Tbs. heavy cream 3 egg yolks 1 cup freshly grated Parmesan cheese 1 cup lightly toasted ground walnuts 2 tsp. salt 2 tsp. pepper 1 1/2 Tbs. minced garlic In a food processor or by hand, cream the butter. Add the cream and egg yolks and blend until smooth. Add the remaining ingredients. Refrigerate, well covered, if not using immediately. For each entree serving, have 1/ 2 cup of the butter at room temperature; toss with cooked, drained pasta over low heat in the pasta cooking pan. Dust with minced parsley and additional Parmesan, if desired. This butter is also good on baked potatoes, steamed green vegetables, chicken breasts, etc. Minced fresh herbs can be added but I prefer to let the walnuts be the dominant flavor. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Tue, Nov 16, 10 at 9:21 Just found this one on thekitchn. Thinking about it for Friday AM after T-giving. No-Knead Pumpkin Rolls with Brown Sugar Glaze Makes 16-18 rolls For the dough: 1/4 cup water 1 scant tablespoon yeast (1 package) 1 cup milk 1/2 cup butter 1/2 cup sugar 1 15-ounce can pumpkin puree 1 1/2 teaspoons kosher salt 5 1/2 cups all-purpose flour For the filling: 1/2 cup butter 1 cup packed brown sugar 2 teaspoons cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 2 cups pecans - toasted, chopped, and divided in half (optional) For the glaze: 1/4 cup butter 1/2 cup milk 1 cup brown sugar pinch salt 2 1/2 cups powdered sugar Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved. Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved. Let the milk mixture cool until it is just warm to the touch - NOT HOT. Then stir in the yeast and the pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed. Squish it between your hands if you’re having trouble incorporating the last of the flour. The dough will be sticky, but should come together in a shaggy ball. If it's still more the consistency of cookie batter, work in an additional 1/2 cup of flower. Cover the dough and let it rise for 1-3 hours. During this time, it should double in bulk. At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls. To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough’s surface and on your hands. Melt the butter in the microwave and stir in the brown sugar and the spices. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. Sprinkle one cup of the toasted pecans over the dough, if using. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top. Rub a tablespoon of soft butter into the bottom of two 9x13 baking dishes, two 9-inch cake pans, or a combination. Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 - 1 1/2 inches thick. Place them into your baking dishes so they have a little wiggle room on all sides to rise. Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that’s been refrigerated. About 20 minutes before baking, begin heating the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking. While they are baking, prepare the glaze. In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and strain into a mixing bowl to remove any sugar clumps. Stir in the powdered sugar. This should form a thick but pourable glaze. Let the baked rolls cool for about five minutes and then pour the glaze on top. Sprinkle the remaining cup of pecans over the top, if more nuttiness is desired. Eat them immediately. Leftovers will keep for several days and are best reheated for a minute in the microwave. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Nov 16, 10 at 9:38 Here's one of my favorites, from one of my favorite forum members. Lars, I hope you don't mind me posting this recipe. Oh, and I've always followed it as written, using the Amaretto. I bet they're good using the other suggested substitutes as well. Lars' Danish Butter Cookies  1-1/4 cups unsalted butter, softened 1 1/4 cup granulated sugar 3 egg yolks, beaten 2-1/4 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1-1/2 teaspoons Amaretto   How to Prepare : Cream butter and sugar. Beat egg yolks in, one at a time. Add remaining ingredients; mix well. Chill dough. Roll dough into small balls and place on an ungreased cookie sheet. Press dough with any press or glass dipped in sugar. Bake at 325 degrees for 12 to 18 minutes, or until lightly brown around edge. Remove immediately from cookie sheet and cool. You can substitute other flavorings for the Amaretto, such as a bit of grated lemon rind or vanilla or coconut extract. Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Nov 16, 10 at 11:15 Here is a recipe for Pasta Frolla from my friend and neighbor. I had a little trouble with the conversions but maybe your scales will make that easier. The conversions I use are in parenthesis. It is like a rich shortbread. She served it filled with lemon curd with a few shapes of the dough on top. Very pretty, very tasty. Pasta Frolla 270 gr. (2 cups) All purpose flour 115 gr. (1 cup) Powdered sugar 135 gr. (9 1/2 Tbsp.) Butter 4 Egg yolks A little orange peel grated Using a food processor mix the flour with the diced butter to make crumbs. Add sugar and orange peel then one yolk at a time. The pastry will all lump together. Leave it in the fridge for about 30 minutes. Using a rolling pin, roll out on a board or cold surface. Remove some to make criss-cross pattern or shapes with cutters on the surface after filling the base. Using a flan dish (for this quantity I use a flan dish that measures about 9.5 inches in diameter. If the pastry breaks when you try to lift it to put in the dish, don’t worry, just piece it together in the dish and put bits around the edge of the dish too. The fill it with lemon curd or whatever you want. When you have finished adding the pastry on top, be it criss-cross or shapes, use some of your egg whites to brush all the pastry that is visible. I cooked it at about 350 degree F for about 45 minutes. Mine is a convection oven so you’ll just have to be careful. Here is a link to a blog recipe that is similar and it has pictures. Here is a link that might be useful: Similar recipe o Cookalong #37 --- BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Nov 16, 10 at 11:21 Links to all the other cookalongs. Here is a link that might be useful: Cookalong Links o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, Nov 16, 10 at 14:43 Forgot about one of my favorite uses for butter. Buy whole lobsters....get big pot of salted water to boiling, plunge lobsters in head first, clap on the lid and boil about 6 minutes for small "chicken" lobster. Drain, remove feelers and place on your plate along side a dish containing about 1/2 a cup of melted butter. Works with crab too! Linda C o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Tue, Nov 16, 10 at 15:19 Annie selected BUTTER?? Ratz! Butter and cream are my nemeses (plural of Nemesis?)...but Annie is my hero. As usual, I'll be watching the Cookalong closely. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Tue, Nov 16, 10 at 15:54 Sally, thanks for posting that recipe! I'm not on the forum much at home, and I don't have the recipe here. It's definitely one of my favorite butter recipes, and I've made it often. You know I was born in Texas, don't you! One of my favorite new uses for butter is to make grilled garlic toast. Here's the method: Mash two or three cloves of garlic in a mortar & pestle with about a teaspoon of salt. Add one stick of soft butter and blend with the garlic. Add 2-4 tablespoons of EVOO plus fresh herbs and fresh black pepper, as you desire. Slice your bread of choice (I use sourdough) into 1/2" thick slices, butter both sides, and then place the bread on a charcoal grill for a smoked flavor. If the grill is very hot, they will toast in about two minutes each side, and so you have to watch them carefully. The butter is very good at absorbing the smoky flavor, and I always use Mesquite charcoal. You could grill them inside, but the flavor will not be the same. If you toast them in a toaster oven, put butter on one side only and make the slices thinner. Lars o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Nov 16, 10 at 18:16 This is my go-to biscuit recipe. Super easy, and delicious. I cut it in half, for the 2 of us. Baking Powder Biscuits 4 cups flour 2 tbsp baking powder 3/4 tsp salt 1 cup butter, cubed 1 3/4 cups milk In large bowl whisk flour, baking powder and salt. Using a pastry blender, cut in butter until coarse crumbs. (I also rub some in with my fingers.) Pour almost all of the milk over top, stirring with a fork to form ragged dough. Turn dough onto lightly floured surface. With lightly floured hands, knead gently until dough comes together. Pat or roll into 3/4" thickness. Using a 3 1/4" floured cutter, cut out rounds. Place on ungreased rimless baking sheet. Gather up scraps and cut more rounds, pressing remaining scraps into final biscuit. Brush tops with remaining milk and bake in center of 375* oven for about 30 minutes or until golden. Let cool on pan on rack. Leftovers or make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks. Thaw and reheat in 350* oven 10 minutes. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Tue, Nov 16, 10 at 18:40 We don't much like white pastas or red sauces but this time of year we really enjoy these ravs. DH made them a couple weeks ago & used wonton wrappers since making pasta isn't yet something he's willing to try. They were great but if you use the wontons you have to be careful 'cause they cook very quickly & will fall apart...we know because DH lost the first batch! :) Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce Ingredients 9 tablespoons butter 3 tablespoons minced shallots 1 cup roasted butternut squash puree Salt/Pepper, to taste 3 tablespoons heavy cream 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces Pinch nutmeg (itty-bitty pinch) 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick 12 fresh sage leaves 1 tablespoon finely chopped fresh parsley leaves Directions In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely. Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Remove the pasta from the water and drain well. Season the pasta with salt and pepper. In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat. Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley. /tricia P.S. These are also very good with a bit of finely crumbled bacon added to the squash puree. Not much, just a tablespoon, or so. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by shambo (My Page) on Tue, Nov 16, 10 at 18:58 This is one of my absolute favorites! I even served kourabiedes at my wedding instead of cake. I used to drive my mom & grandma nuts snitching bits of raw dough. Just be careful to not inhale any powdered sugar when you eat them! This is my family's recipe. Kourabiedes (Greek Butter Cookies) Traditional Greek Christmas cookies coated with powdered sugar. 1 pound sweet, unsalted butter ½ cup powdered sugar 1 egg yolk 4-4½ cups flour (no more than 4½ cups) 1-2 pounds powdered sugar Soften butter at room temperature. In large bowl, cream butter until light and fluffy using an electric mixer. Add sugar and egg yolk and continue to cream. Gradually add the flour, a little at a time, until a very, very soft dough is formed. Break off pieces slightly larger than a walnut and roll into balls, half-moons, or S-curves. Place on unbuttered cookie sheets (use parchment paper, if desired) allowing an inch between each cookie. Bake at 350° for 15-20 minutes or until golden colored, not browned; do not over bake. Remove from the oven and carefully place on paper towels and allow to cool. Sift powdered sugar over cooled cookies; they must be very well coated. Makes about 3 dozen cookies. For a colorful presentation, cookies may be served in individual paper muffin baking cups. Variations: ·Add ½ cup blanched and finely chopped almonds or finely chopped walnuts to the dough before shaping. ·Add 1 teaspoon vanilla with the egg yolk. ·Add ½ teaspoon baking powder for a lighter, fluffier cookie. ·Sprinkle cookies with 1-2 tablespoons rose water as soon as they come out of the oven (before dusting with powdered sugar). ·Stud each cookie with a whole clove before baking. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Nov 16, 10 at 21:43 LOL, Cathy. Yes, butter seemed like a good choice, with the holidays coming up.... Annie o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Nov 17, 10 at 9:42 Yes. Lars, I knew you at least lived in Texas. I see your cookies in my near future! Denise, I've never heard of pasta frolla. Can you tell more about what it is? Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by nancedar (My Page) on Wed, Nov 17, 10 at 22:00 jasdip - OMG those butter tarts are even better than I remember in Brossard! Please give a hug to your mom and tell her she made my day, week, month, year, lifetime with that recipe. All you Southern continent folks really need to try this treat. Actually, I sent it to my sister in Alaska so she would be just Western continent. LOL. Nancy o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sat, Nov 20, 10 at 19:24 I just read your post now Nancy. Gee thanks!!!! They are the best I've ever had, and I'm not even being biased. I'm truthful, they are. Not sickeningly sweet and runny. Glad I could help you find a great butter tart recipe! o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Sun, Nov 21, 10 at 10:24 My contributions are all cookies: Butter Bits 1 cup flour 1/2 cup butter, room temperature 1/4 cup confectioners' sugar 1 teaspoon vanilla extract pinch of salt Preheat oven to 375 F. Mix all ingredients. Place walnut-sized ball of dough on parchment- or silicone mat-lined baking sheet. Flatten in criss-cross pattern with floured fork. Bake for 15 - 18 minutes. (Mine browned a little too much this time.) When completely cooled, lightly sprinkle with confectioners's sugar before serving. Yield: 1 to 1-1/2 dozen cookies * * * * * * * * * * Shortbread 1 pound of butter 1 teaspoon vanilla extract 1 teaspoon almond extract 1 cup sugar 5 - 6 cups of unbleached flour Cream the butter with the extracts. Gradually add the sugar and the flour. When the climate is dry, I generally only need 5 cups of flour. It was raining most of the day today and it took all 6 cups of flour to come together. Pat/roll the dough out to a rectangle on an ungreased cookies sheet, 1/2-inch to 3/4-inch thick. Prick the top of the dough with a fork. Bake at 350 F for 25 - 30 minutes, or until the edges barely turn golden. Slice the dough while still warm, but leave on the cookie sheet until thoroughly cooled. * * * * * * * * * * Russian Teacakes 2/3 cups toasted nuts (hazelnuts, pecans, walnuts are all good choices - I used walnuts this time) 2 cups of flour, divided 1 cup of unsalted butter, room temperature 1/4 cup confectioners' sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup confectioners' sugar to roll baked cookies in Preheat oven to 350 F. Line 2 baking sheets with parchment. Toast the nuts in a dry skillet on top of the stove over low heat, stirring frequently. (This should take about 5 - 8 minutes.) Cool. Place cooled, toasted nuts and 2 tablespoons of the flour in a food processor, and finely chop the nuts, being careful not to over-process the nuts to a paste. Set aside. In bowl of mixer, cream the butter and sugar until light and fluffy, about 1 - 2 minutes. Beat in vanilla. Add remaining flour and salt, and beat until well-combined. Stir in nuts. Cover and refrigerate dough for about 1 hour or until dough is firm. Form the dough into walnut-sized balls, and place them 2 inches apart on prepared baking sheets.Bake 12 - 15 minutes, until the edges of the cookies start to turn golden. Remove from oven and place on cooling rack for about 3 minutes. In a large bowl, sift remaining powdered sugar. Roll warm cookies in powdered sugar until well-covered. Store in an airtight container. Makes about 3 dozen cookies. Lori o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Nov 21, 10 at 11:04 Lori, those all look so good! I love your photos, too, especially the one of the shortbread. But I want to try the Russian Tea Cakes. Jasdip, I scrolled back and looked at your recipe for the Butter Tarts. Can you elaborate on your recipe? There are so many pastry recipes, what do you use for pastry? The ignorant want to know. (Me.) Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Nov 21, 10 at 11:50 Here's Mom's pastry that she uses Sally. I love the pastry part the best! One time when we were all coming, she made a batch of butter tarts, but left one unfilled. Just baked pastry. For me! LOL I always pick the tart with the most pastry showing. 5 cups flour 1 tbsp sugar 1/4 tsp baking powder 1 tsp salt 1/2 lb butter 1/2 lb lard (or 1 lb) lard 1 egg 1 tbsp vinegar Combine dry ingredients, and cut in lard/butter. Mix an egg in 1 cup measure, add vinegar and add 3/4 cup ice water. Add the liquid to the flour, stirring with a fork. Mix into a ball, divide into 2. Refrigerate one of the balls, freeze the other for future use. Roll and cut with biscuit cutter or a can, and press into muffin tins. (I don't know what size of a cutter mom uses, but it's big, because she always has a "dimple" on each tart. That's how I distinguish hers from anyone else's on a plate. LOL o Question for jasdip clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Sun, Nov 21, 10 at 15:54 For the pastry your mom uses, the following was posted: 5 cups flour 1 tbsp sugar 1/4 tsp baking powder 1 tsp salt 1/2 lb butter 1/2 lb lard (or 1 lb) lard 1 egg 1 tbsp vinegar Will you please clarify the: 1/2 lb lard (or 1 lb) lard o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Nov 21, 10 at 16:02 Sorry for the confusion! Either 1/2 lb butter plus 1/2 lb lard, or 1 lb lard. Whichever your preference. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Nov 21, 10 at 17:00 Not a lard eater here, but is it basically a pie dough? Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by booberry85 (becky@leadsafe.us) on Sun, Nov 21, 10 at 17:58 Butterhorns This came from Penzeys One Magazine, issue one 2005. This is a â€sleeper.ââ¬Â They donââ¬â¢t seem like very much when you first make them, but you find yourself craving them. The recipe makes 72 cookies. Ingredients Dough 1 (2 ý teaspoons) package yeast 1 þ cups milk, divided ý cup plus 1 teaspoon sugar, divided 2 eggs 1 cup butter 5-5 ý cups flour 1 tablespoon cinnamon sugar Filling ý cup sugar ü cup butter, melted 1-2 teaspoons cinnamon Icing 1 cup powdered sugar 1 tablespoon butter, softened 2 tablespoons milk ü teaspoon pure vanilla extract Heat ý cup milk to lukewarm (warm to touch). Pour into a small bowl with yeast and 1 teaspoon sugar. Let stand for 5 minutes, until foamy. In a large mixing bowl, beat 2 eggs with ý cup sugar until blended. Melt 1 cup butter. Mix with 1 ý cup warm milk. Pour milk, butter, yeast mixture and 2 ý cups flour into the mixing bowl. Blend until just mixed. The dough will be very wet. Cover the bowl with plastic wrap or a towel and let rise in a warm place until doubled in bulk (1 to 1 ý hours). After the first rise, mix in 2 ý cups flour. If the dough is still sticky, mix in another ü cup to ý cup flour. Grab a hunk of dough the size of a tennis ball and roll it in a circular shape on a lightly floured surface. Use as little flour as possible. In a small bowl, combine filling ingredients. Spread the filling, about a tablespoon, on the dough circle. Donââ¬â¢t spread too much filling or butterhorns will unroll during baking. Cut the circle into 8 triangles (like a pizza), and roll the butterhorns up, starting at the outside edge. Sprinkle with cinnamon sugar and place on a greased baking sheet. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Nov 21, 10 at 18:14 Sally, Yes, a pie pastry! o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Sun, Nov 21, 10 at 19:53 Here are two butter recipes I like. One is savory and one is sweet. Provençal Butter This recipe comes from Jean Francois Meteigner of La Cachette in Los Angeles, CA. 1/2 cup (1 stick) unsalted butter 2 teaspoons finely chopped black olives 1 1/2 teaspoons chopped fresh rosemary 1 teaspoon chopped garlic 1 teaspoon ground black pepper Allow butter to soften. Sauté the rosemary for 10 seconds in a dab of butter, remove and let cool. Mix all ingredients with a wire whisk until well combined. Serve with French baguettes or freshly baked sourdough rolls. Orange Honey Butter 1 lb. butter 2 1/2 C. honey 3/4 C. light brown sugar 1/2 t. cinnamon 1 t. lemon zest 1 T. orange zest Mix all these ingredients in your mixer bowl. Blend to combine and then whip it until it is very light. Roll it into several logs or put in a crock and chill. Very good on toast, French toast, pancakes, etc. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Sun, Nov 21, 10 at 22:08 I was waiting for Ruthanna to post, this is her recipe, but this is one of my favorite ways to use butter, it's wonderful melted over pan fried fish, and equally good as a spread on bread or melted to sauce vegetables. TOMATO BASIL BUTTER à 1 Tbs. olive oil à 1 1/ 2 cups peeled, seeded and chopped tomatoes (about 1 lb.) à 2 tsp. minced garlic à 1/ 2 cup sweet butter softened à 2 tsp. grated lemon rind à 1/ 2 tsp. salt à 1/ 8 tsp. pepper à 1/4 cup minced fresh basil à à Heat the olive oil in a small skillet. Add the tomatoes and garlic and sauté, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. à Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over the fish. à à Freezes well, make a ââ¬Å"logââ¬Â, wrap in waxed paper, then Ziploc bags. Annie o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Nov 22, 10 at 8:22 I made Lori's Russian Tea Cakes last night, and they're very good. Mine don't look as pretty as hers do in her picture, though. (Isn't that the case with cookbook pictures, too?!) I waited 3 minutes, then rolled them in the powdered sugar, and it sort of melted, or dissolved soon after rolling them. They taste fine, though. Oh and the other thing that happened was that the first one I rolled, I sort of gently tossed it into the bowl of sugar, and it broke completely into crumbs, almost like it exploded. I don't know why. I was much, much more gentle with the following cookies. They are very tender cookies, and just melt in the mouth. Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Nov 26, 10 at 13:56 Jasdip, I just finished making a batch of your Mom's butter tarts and they are wonderful! Best I've had. My recipe uses corn syrup which bugs me so I've been looking for one that didn't. Yours is it! I love them...so won't be making them often! LOL Thank your Mom for me. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Dec 9, 10 at 9:32 I just read through this again and I know I gained a couple of pounds while reading. It all sounds so good. I'm going to pick a name right now for our last Cookalong of 2010.... >>>>>>>>>>> Lorijean44 Please put your thinking cap on and let us know what you decide. Just post your choice here and I'll start the new thread. Nancy o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Dec 9, 10 at 16:18 Lori has picked dates for Cookalong #38. Thank you Lori, that's a good idea. I know I use more dates this time of year than any other. I'll get it set up now... Nancy Here is a link that might be useful: Cookalong #38 ---- Dates!