“Who doesn't love brown sugar?” [flavor]
plllog
3 years ago
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Comments (25)
chloebud
3 years agoFun2BHere
3 years agoRelated Discussions
brown sugar, sugar and molassas
Comments (7)When you do long-term home food storage you learn both white and brown sugar actually have an indefinite storage time, when properly stored. I like to make my own brown sugar because you can decide how much molasses and what kind of molasses you'd like to use, as well as what kind of sugar you'd like to use. I prefer that deep rich Plantation Blackstrap Molasses. Freshly-made brown sugar is more aromatic in baked goods. You'll soon think commercial brown sugar has a stale taste, in comparison. You can mix the sugar and molasses together with a whisk or even using an electric hand-held mixer, as well as a food processor. I like the hand-held mixer for the task. You can "fix" hardened brown sugar by placing it in a 225-degree F oven for 10 minutes. -Grainlady...See MoreBest flooring for dog who doesn't 'hold it'
Comments (33)I've researched A LOT on this and found that Cork is the way to go but you must be careful that it comes from Portugal. Anywhere else is likely to be mixed with something and you want 100%. Cork is naturally water repellent, antimicrobial, resistant to mold and mildew. It is a little pricey but well worth it. A bonus is it is bug repellent and great for those with allergies. Unfortunately, there is no sealant so far that resists ammonia which is the main component of pet urine. Waterproof only means water, we are dealing with a chemical here. That being said, while not resistant to it cork holds up best to the ammonia, meaning you still have to thoroughly clean that spot with the proper cleaner but not within 5 minutes of the dog peeing. Less wiggle room with waterproof sealants but cheaper. Definitely want to go for vinyl or tile if looking for the cheapest route and no floating floors or sticky floors use grout and seal it well and stay on top of cleaning. Again make sure you use the appropriate cleaners. BTW I have 3 Chihuahua's one who is an inbred so had some incontinent issues and another who was diagnosed with diabetes so also has some issues with incontinence it was just suggested to me to try a belly band so I am going to look into that. I hope I was of some help. Good luck....See MoreAm I the only person who doesn't like granite??
Comments (74)After this was posted the first time I got to thinking that maybe I should have picked something else for my counters. (I'm a marketing grad and still the biggest second guesser of all my buying decisions). My mom is redoing her kitchen and I was taking her around to a variety of places one of which was our counter place. They sell granite, marble and silestone products. I was surprised when my mom said she wanted to look at the silestone products and when I asked why (as I'm drooling over the granite) she said she found the granite too busy. I was shocked> We went and looked at the silestone which they had in slabs and she fell in love with the coolness and the calmness of the stone. I, on the other found them to be cold and boring. She walked through the silestone aisles and I went back to the granite aisles and we were both happy. That's why there are choices out there - none are right or wrong just what is right for each of us. This visit confirmed that the granite was right for us....See MoreBrown sugar shortbread recipe
Comments (11)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....See Morefawnridge (Ricky)
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