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RE: Got Fruit Flys? (Follow-Up #1)

posted by: chi83 on 07.13.2012 at 03:57 pm in Cooking Forum

The best thing I've found is to take a glass, fill it with a little bit of water, a squirt of dish soap and some apple cider vinegar - not much, maybe 1/2 a cup total liquid. Put saran wrap over it with some holes poked in the top and just wait. The next morning they will all be in the bottom of the glass. They're drawn to the fermenting smell of the apple cider vinegar and they get trapped and can't get out.

Works perfectly every time. I leave a glass out all summer when I have a lot of fruit. I've caught tons like this that I didn't even know I had.


clipped on: 07.14.2012 at 10:01 pm    last updated on: 07.14.2012 at 10:02 pm

RE: Some general peony questions (Follow-Up #8)

posted by: irawon on 05.04.2012 at 10:14 am in Peonies Forum


Re the powdery mildew I use sulpher on any plants with powdery mildew or black spots. I use it diluted in water on the actual plant. Soak the upper foliage and as much of the undersides as possible. If it rains shortly thereafter repeat the process. You can actually see the mildew drip away. In the fall I clear all dead foliage and sprinkle the sulpher powder directly on the ground as the powdery mildew spores can overwinter. If I forget to treat the ground in fall I do this in early spring. My summer phlox which are very prone to mildew always look great all summer. In a pinch if I'm out of sulpher I use baking soda diluted in water. Never use the baking soda in powder form as you will kill your plants. i speak from experience.


clipped on: 06.24.2012 at 08:29 pm    last updated on: 06.24.2012 at 08:30 pm

RE: QOD - Nov. 5, 2009 - Bindings (Follow-Up #2)

posted by: barbara_in_pa on 11.05.2009 at 07:02 am in Quilting Forum

I never buy premade binding. I cut my fabric for bindings 1 1/8" and fold, but do not press, as I find that this helps 'ease' on to the backing for the final stitching. I sew the raw edge on the fabric 1/4" from edge by machine then fold and hand sew to the back. This makes a very narrow finished piece, a bit less than 1/2 inch showing on completion.

Depending on the effect I want and my fabric choices for the quilt, my backing will match the binding to blend with the quilt front. If it is scrappy I will sometimes use strips of the left over fabric to go along with the pattern. Sometimes I use another color on the binding to give my project a 'finished' look that I want.

What I do sounds complicated doesen't it!! But it works for me!



clipped on: 09.14.2011 at 10:25 pm    last updated on: 09.14.2011 at 10:25 pm

RE: QOTD: Do you have a successful way of makine 1/4 sq. triangl (Follow-Up #10)

posted by: geezerfolks on 06.21.2011 at 03:28 pm in Quilting Forum

Using a corner of a ruler, put it at the top of the triangle and count down to the seamline.....if you're making a 3 1/2" unfinished square, line up the seamline on the 3 1/2" mark and follow it over to the other side. I actually line it up a thread more to give room for pressing open. If you have a square ruler with a line from corner to corner, you can use that line when trimming QSTs. I'm not very savvy with math terms so if anyone wants to 'edit' this using terms that most people understand, help yourself. @:)

Hope this is understandable.


clipped on: 06.23.2011 at 03:50 pm    last updated on: 06.23.2011 at 04:00 pm

RE: Transplanting Bee Balm (Follow-Up #12)

posted by: idabean on 04.18.2011 at 10:40 pm in Perennials Forum

There's a wonderful book to get called "The Well TEnded Perennial Garden: Planting and Pruning Techniques" by Tracey Desabto Aust.

She used (uses) her own garden to experiment with timing pruning, pinching, dividing perennials to.... and what the results will be.

jUst to whet your curiosity I'll mention a few things. However, I suggest you buy this book. Over the years it has been one of the most recommended books on perennials on GW.
"Cut back once or twice before flowering to encourage compact growth and delayed flowering. Plants cut back 1/2 in early May when about 12 tall will flower about 1.5 to 2 weeks later than unpruned plants,
If plants pruned in early look spindly by mid may, cutting back again by 1/3 can delay flowering about 3 weeks and reduce height to 2.5 feet.
There may be fewer flowers on twice pruned plants, but you will probably get fresh flowers in August, instead on none."

I'll add that I keep on top of the deadheading. First the faded flowers are really kind of ugly and def. detract from the garden.

Second, the \plant sends out new flower buds and foliage in the leaf axils of the flower stems. You can see them cominng right along on the growing plant. So you will get two smaller flowers to replace the one you removed.

When you dead head, cut the flower stem right close to main stem. Leave no stubs....ugly.

If all the foliage gets mildewy cut back to where the leaves are unaffected.

Get the book and have fun!

She also suggests planting them singularly rather than in groups instead of in groups. She has more ....



clipped on: 04.20.2011 at 05:49 pm    last updated on: 04.20.2011 at 05:50 pm

RE: Windows 7 security questions (Follow-Up #8)

posted by: ravencajun on 02.11.2010 at 03:39 pm in Computer Help Forum

Agree just leave AVAST for now since you have it on and it is running well you are good there with an active Antivirus program. What I suggest people do with Avast is to set up the scanner in screen saver, go to your screen saver settings area and select Avast screensaver from the list, in Advanced you can select which screen saver to have it use while Avast scans. Save your settings then anytime your pc goes to screen saver it will start scanning, when it is interrupted it stops then starts where it left off the last time etc, works great. As Zep said AVAST is constantly scanning so you really don't have to do scans like you do with others.

I would go with the windows firewall it is a decent firewall. But if you want to use zone alarm since you have it that is fine but you do have to turn off the windows one like zep gave directions for.

You have the same programs I use, malwarebytes, superantispyware, spywareblaster, update weekly and do scans.

That first AVAST scan does take a long time to run and yes windows 7 is a large program so you will have a lot of files to scan.

You are applying a very good layered protection on your pc.
Just remember to also use the secunia software inspector to keep all programs updated too.


clipped on: 02.12.2010 at 01:32 pm    last updated on: 02.12.2010 at 01:33 pm

Planting Bulbs

posted by: newbiegardener101 on 09.02.2009 at 01:31 pm in Bulbs Forum

I ordered darwin tulips, daffodils, and crocus bulbs and they will soon be arriving. I am wondering what the best way is to plant them to increase drainage and keep them from rotting. Once they are planted, I plan to leave them be and not dig them up each year. I have mostly fertile clay soil that does tend to get soggy during the winter & spring. I have heard recommendations to put compost underneath each bulb and have also heard the advice to put pea gravel under each bulb. What do you recommend? Should I mix the compost with the pea gravel or just do one or the other? Last year, I had some tulips just planted in the dirt and they seemed to do fine.


clipped on: 09.20.2009 at 07:29 pm    last updated on: 09.20.2009 at 07:30 pm

Saving Seeds of Zinnias

posted by: okiedawn on 09.04.2007 at 09:44 am in Oklahoma Gardening Forum

In response to a question on another thread, here's how to save the seeds of zinnias.

Wait for the zinnia flower petals to fade to brown. Deadhead the flowers on a dry day once the petals have turned brown but have not yet fallen off of the plants on their own.

If the flower heads are damp at all, hang them in a cool, dry location to dry for a few days before you remove the seeds.

When you are ready to remove the seeds, you will find the seeds located behind/beneath the base of the petals. The seeds will be brown, a little 'furry' in texture, and will look sort of like an elongated arrowhead. The size of the seed will vary, depending on which zinnia variety or varieties you have.

Remove the seeds from the flowerhead--the seeds should come off the plant easily in your hand. If they don't, they are not mature enough to save. Once you remove the seeds, spread them out to dry in a cool, dry location. Let them dry for several days. Once dry, seal them in a paper envelope or small paper bag. Next, seal that container in some sort of airtight container like a glass jar with a screw-on lid, a metal cookie tin with a lid, or a zip-lock bag. Label with the variety and date collected and then store in a cool, dry, slightly dark place where they will not be exposed to excessive cold or heat.



clipped on: 08.29.2009 at 03:35 pm    last updated on: 08.29.2009 at 03:35 pm

RE: What to do with spent Hollyhocks? (Follow-Up #1)

posted by: schoolhouse on 08.13.2009 at 05:58 pm in Perennials Forum

If you have more seed pods than blooms, cut the stalks down. Really dry and brown seed pods can be plucked off, opened and their contents sprinkled around on the ground in hopes of seedlings that may sprout yet this year or at least next year.
If the seed pods are still green and tight, leave them on the stalks you cut off and put the stalk somewhere to dry.


clipped on: 08.14.2009 at 08:43 am    last updated on: 08.14.2009 at 08:44 am

RE: Bee Balm - powder mildew? (Follow-Up #1)

posted by: gazania on 08.19.2008 at 11:13 am in Perennials Forum

It is powdery mildew and happens most usually during dry weather, not wet as most would think. The way to deal with it is before it happens by spraying with a commercial fungicide or a home made remedy of milk and water as a prentitive(about a 1 to 9 ratio I think) mixed in a sprayer. Now that the mildew is on the monarda, you may be able to keep it from getting mush worse by using the commercial fungicide.


clipped on: 05.09.2009 at 10:50 pm    last updated on: 05.09.2009 at 10:51 pm

RE: Can I cut back bee balm? (Follow-Up #11)

posted by: WiValerie on 06.27.2005 at 09:59 am in Hummingbird Garden Forum

If you have plants like bee balm that spreading through your garden by sending out runners, what you can do in the future to control this type of spreading is replant the plant in a large plastic garden container. Use a container from a new plant that you purchase and cut the bottom off so it is like a tube. Dig a large hole and plant the empty container and fill it with the mondara and soil, tap down all the soil firmly and mulch around the plant. The plant will fill up the container and you will have a nice full plant that won't be able to send shoots all through the garden. Beware monarda (bee balm) reseeds itself quite readily and if you don't want new plants next year, keep on deadheading all through the season. This planting technique also works for other spreading plants like mint in an herb garden. I learned about it at Olbrich Gardens in Madison, WI. VAL


clipped on: 09.19.2008 at 10:50 pm    last updated on: 05.05.2009 at 10:16 pm

RE: Need help with Quilt as You Go (Follow-Up #8)

posted by: rosajoe on 01.23.2009 at 04:01 pm in Quilting Forum

There are several ways to do QAYG.
You already have trimmed the squares so this is the way with sashing.
You did not say how you are going to quilt them, but the squares are small enough to be pinned for MQ.
Take out the basting stitches, it looks like you will have puckers.
Starch both the top an bottom blocks A LOT and press them. Then layer them back as you have then now, pin (starting in the middle to keep the block laying flat) and quilt.
All of the blocks must be squared up to the same size after quilting. Take 2 blocks to start.
Cut the top sashing 1&3/4 and the length of the block (12&1/2 inches for example). Fold in half and press.
Cut the back sashing 1&1/8 and length of block.
1)Place the sashing on the back side of block 1(the same way you put on a binding, right side of sashing facing back of block).
2)Place the top sashing on top of block 1 (with the folded edge facing away from the seam).
3)Sew both of the sashings onto the side of block 1.
4)Sew the other side of the back sashing to block 2, the two blocks should now butt together. (fold top sashing back out of the way to avoid sewing it to block 2 at this time).
5)You have joined 2 blocks, and you can either sew the top sashing down with a decorative stitch or hand sew. You can wait until all of the blocks are added and stitch at one time.
6)Each additional block is added in the same way to make a row.
7) to join the row the sashing will be cut the same 1&3/4 ans 1&1/8 by the length of the rows.
There was a video of this on Simply Quilts, but I can't find it now.
Hope this helps. Go slow, use lots of starch!!!!


clipped on: 01.24.2009 at 01:09 pm    last updated on: 01.24.2009 at 01:10 pm

Scrappy quilt as you go question?

posted by: krissie on 08.27.2008 at 09:37 pm in Quilting Forum

I am making a quilt using the quilt as you go method and using 2" strips, 7" back, 5" thin batting.

Center the batting on the back and sew strips to the batting/back then sew 2 blocks together along edge of batting. Open the seam and turn fabric toward the block on the front, turn under and stitch.

All stitching is done on the sewing machine.

Each block ends up being framed by the back fabric.

My question is, how strong will the quilt be since the "thread stitching the seam" is the only thing holding blocks together?

I am making the quilt for charity.

This is a good way to use small scraps. You can also use several different widths of strips instead of the 2" width making a really "scrappy" quilt, but beautiful..



clipped on: 01.22.2009 at 05:37 pm    last updated on: 01.22.2009 at 05:38 pm

RE: Hollyhock plants (Follow-Up #35)

posted by: memo on 03.14.2008 at 02:24 pm in Cottage Garden Forum

Here is a spray for Hollyhocks that someone, here at the cottage, posted a year or two ago. I'd give credit to that person if I had written down who it was...Sorry! It is supposed to stop RUST from happening. I haven't had to use it, yet, so I hope that it helps those of you that need it.

Healthy Hollyhock Spray

1 1/2 tsp. Baking Soda
1 T. Canola Oil
1/2 tsp. Ivory Dish Soap
1/2 C. White Vinegar
1 gal. water



clipped on: 09.12.2008 at 11:36 am    last updated on: 09.12.2008 at 11:36 am

RE: Climbing Peace Dud? (Follow-Up #8)

posted by: cactus_joe on 08.13.2008 at 04:04 pm in Roses Forum

Climbing Peace gets a lot of bad raps, much of which it does not deserve. It is a bit of a misunderstood rose. Before you buy, grow and maintain climbing Peace, you need to ask the question, what do I want out of it. If you are asking for all summer long repeat, you will be thoroughly disappointed. If you want something you can tame and train, forget about climbing Peace. You you want a complete clean rose, don't bother.

(I will come out and say straight off that I love our Climbing Peace.)

If you grow climbing Peace, here is what you should be prepared for:

1. No blooms for the first 2 years, blooms in the spring only from year 3 to 5.
2. "Massive" spring flush from year 4-5 onwards, minimal mid season repeat (in fact, I will suggest not to expect any mid season flowers), then a few flowers at all times from August till frost.
3. It flowers from previous year's canes. You can't prune those - you absolutely must leave them alone - if you want a nice spring flush. I try and secure them in an arch to encourage laterals - it's these laterals that will give you flowers. Don't bother trying to train them any other ways - they are too thick and too stiff, and there are just too many of them.
4. I remove all the older canes (more than 2 years old usually) except the few really large ones that comes from the bud union. These, after 10 years have become almost like "tree trunks" - new canes arise from the top of these.
5. It's a heavy feeder - much more than any other rose. I give it a generous feed when the spring flush is over, to encourage new thick, long canes - these are next years show bearer.
6. It needs lot's of room - it's huge.

In a way, it behaves almost like a rambler, except for it's late season blooms and thick canes.

But our climber Peace's spring display is breath taking, and it remains one of my favourites in the garden. If you set your expectations to what this rose has to offer and it's limitations, you will love the rose. If not, you will learn to hate it. There is just no sitting on the fence on this one.

But I would like you to sit back and imagine one to two hundred of these 7 inch flowers, one a single rose, all at once:


clipped on: 08.18.2008 at 08:01 pm    last updated on: 08.18.2008 at 08:02 pm

RE: spring/summer cookie recipe? (Follow-Up #1)

posted by: tracey_oh on 05.21.2008 at 07:12 pm in Cooking Forum

These are super easy and so good! From a Betty Crocker cookbook

Lemon Cream Oat Bars

1 (14 ounce) can sweetened condensed milk
2 teaspoons grated lemon zest
1/4 cup lemon juice
1 1/4 cups all-purpose flour
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/4 teaspoon baking soda
1/4 teaspoon salt

Heat oven to 375. Grease square pan, 9 9 2 inches. Mix sweetened condensed milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl with spoon until crumbly (you can also mix this in a stand mixer on low speed). Press half of the crumbly mixture in pan. Bake about 10 minutes or until set. Spread milk mixture over baked layer. Sprinkle remaining crumbly mixture over milk mixture; press gently into milk mixture. Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut into 6 rows by 4 rows.

Photobucket - Video and Image Hosting


clipped on: 06.18.2008 at 08:02 pm    last updated on: 06.18.2008 at 08:03 pm

RE: Favorite cookies or cooky bars for freezing (Follow-Up #4)

posted by: doucanoe on 05.27.2008 at 06:32 pm in Cooking Forum

Here are some that I freeze often.

Touch of Lemon Sugar Cookies

Source: Pillsbury "Cookies, Cookies & More Cookies" 1980

2 c sugar
1 c butter, softened
1T grated lemon peel
c lemon juice
1 tsp vanilla
2 eggs
3-1/4 c AP flour
1 tsp salt
1 tsp soda
1 tsp cream of tartar

Preheat oven to 325F. Lightly grease cookie sheets.

In large bowl, combine sugar, butter, lemon peel, lemon juice, vanilla and eggs. Cream until smooth. Lightly spoon floour into measuring cup and level off. Stir in flour, salt, soda and cream of tartar until well blended.

Shape dough into 1" balls, roll in sugar and place two inches apart on prepared cookie sheets.

Bake 15-20 minutes or until lightly browned. (Cookies will be soft in center). Makes 4-5 dozen cookies

Basic Shortbreads
1 1/4 c AP flour
3 T sugar
1/2 c butter

Mix sugar and flour, cut in butter until fine crumbs and it starts to stick to itself.

For Elfin Bites, stir in 2 T of Candy Ball Sprinkles. Pat dough out on a non greased cookie sheet into a 8x5" rectangle. Cut into 1/2 cubes and seperate. Bake at 325F for about 8-10 minutes or until bottoms just start to brown. Cool on wire rack that has a sheet of wax paper over it.(Just in case they thought about falling through the "cracks".)

For Cherry Shortbread, (pictured above) stir in a 1/2 c of drained well finely chopped Maraschino cherries. Once additives are in, knead until a dough is formed. Roll dough out on floured surface to 1/2" thick, cut out with 1 1/2-2" heart cutter. Bake at 325F for 20-25 minutes or until bottoms just turn light brown. Cool. Melt together 1 c semi sweet chocolate chips and 2 t sortening. Dip half of the cookie or drizzle. let set on wax paper to firm.

Posted 12/06 by Terri_pacnw
Chocolate Walnut Crumb Bars

1 c butter, softened
2 c all purpose flour
c granulated sugar
tsp salt
2 c Nestle semi sweet chocolate chips, divided
1-1/4 c (14 oz can) Sweetened Condensed milk
1 tsp vanilla
1 c walnuts, chopped

Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of crumb mixture into greased 9 x 13 baking pan. Reserve remaining crumb mixture. Bake 10-12 minutes at 350F or until edges are browned.

Warm 1-1/2 cups chocolate chips and milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla, spread over hot crust. Stir walnuts and remaining chips into reserved crumb mixture, sprinkle over chocolate filling. Bake 25-30 minutes at 350F or until center is set. Cool in pan on wire rack.
Yield: 2-1/2 dozen bars


Holiday Biscotti
Source: Giada DeLaurentis

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.



clipped on: 05.28.2008 at 11:31 pm    last updated on: 05.28.2008 at 11:32 pm

RE: Favorite cookies or cooky bars for freezing (Follow-Up #8)

posted by: annie1992 on 05.28.2008 at 12:31 pm in Cooking Forum

terrapots, these lemon brownies freeze well, and I love them. As I mentioned before, I add twice as much lemon because I love lemon. They are a bit "tough" in texture which I don't mind, but Ashley likes me to add a teaspoonful of baking powder which makes them a bit lighter.

Lemon Brownies (Marilyn)

1 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) butter; room temperature
4 eggs
Juice from 1/2 lemon
Zest from 1 lemon
1 cup powdered sugar
2 tablespoons fresh lemon juice
Additional lemon zest for garnish

Preheat oven to 350. Line the bottom only of a 9X13X2-inch baking dish with Parchment paper and spray with Pam. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set. Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest.



clipped on: 05.28.2008 at 11:28 pm    last updated on: 05.28.2008 at 11:29 pm

RE: favorite bundt pan recipes? (Follow-Up #10)

posted by: bumblebeez on 05.09.2008 at 12:29 pm in Cooking Forum

This is copied and pasted from a past thread about bundt pans.

lla Helfrich's Tunnel of Fudge cake, which won second place in the 17th annual Pillsbury Bake-Off in 1966, gave H. David Dalquist's Bundt pan national exposure and made it one of the most popular baking pans in the world. Pillsbury no longer makes one of the original ingredients and offers this revised version of the much-requested recipe.



1 3/4 cups sugar

1 3/4 cups margarine or butter, softened

6 eggs

2 cups powdered sugar

2 1/4 cups Pillsbury BEST All Purpose Flour

3/4 cup unsweetened cocoa

2 cups chopped walnuts*


3/4 cup powdered sugar

1/4 cup unsweetened cocoa

4 to 6 teaspoons milk

Preparation directions:

Heat oven to 350F. Grease and flour 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs one at a time, beating well. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

Bake at 350F for 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan.** Cool upright in pan on wire rack 1 1/2 hours; invert onto serving plate. Cool for at least 2 hours more.

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.


16 servings


*Nuts are essential for the success of this recipe.

**Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.

High altitude: (Above 3,000 ft.)

Increase flour by 3 tablespoons. Bake as directed above.


clipped on: 05.20.2008 at 10:46 pm    last updated on: 05.20.2008 at 10:47 pm

RE: LOOKING for: peanut butter desserts (Follow-Up #9)

posted by: joybugaloo on 01.05.2008 at 02:05 am in Dessert Exchange Forum

This dessert is a bit involved, but totally TO DIE FOR if you love chocolate and peanut butter. I have made this twice for my addicted roommate! It's very elegant and VERY impressive.

Chocolate Peanut Butter Mousse Torte

3 cups sugar
2 2/3 cup all purpose flour
1 cup plus 1 tbs. unsweetened cocoa powder
2 tsp. baking soda
tsp. baking powder
tsp. salt
1 tbs. espresso powder dissolved in 1 cups of warm water
cup vegetable oil
1 cups buttermilk
3 large eggs (room temperature)
2 tsp. vanilla extract

Peanut Butter Mousse

10 oz. milk chocolate (you can also use semi-sweet)
cup creamy peanut butter
cup milk
1 cup heavy cream

Chocolate Glaze

8 oz. bittersweet chocolate, chopped fine
1 cup heavy cream
1 tbs. corn syrup

Preheat oven to 375. Lightly grease and flour a nine inch spring form pan. Sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. In an electric mixer with a paddle attachment, add the dry ingredients and mix slowly until well blended. In a separate bowl, whisk together espresso, oil, eggs, buttermilk and vanilla. Slowly add all of the espresso mixture to the dry ingredients. Increase speed to medium and beat until mixture is smooth, about 1 minute. Scrape with a rubber spatula into prepared pan. Bake approximately 35-40 minutes or until cake tester inserted in the middle comes out clean. Cool in pan 20 minutes, then invert on wire rack to cool completely.

Peanut Butter Mousse

Melt chocolate over double boiler. When completely melted, add peanut butter. Whisk until smooth. In a separate pan bring milk to a gentle boil, remove from heat. Add half the milk to chocolate/peanut butter mixture. Mix well and repeat with remaining milk, again mixing well. In a separate bowl, beat heavy cream until soft peaks form. With a rubber spatula, slowly fold the whipped heavy cream into the chocolate peanut butter mixture, mixing only until combined.

Chocolate Glaze

Combine heavy cream and corn syrup. Bring to a boil. Remove from heat and add the finely chopped chocolate, stirring until smooth. Chill slightly to firm.

With a serrated knife, slice cake into three even layers. Smoothly spread of the Peanut Butter Mousse mixture on the bottom layer. Top with middle cake layer. Repeat using remaining Peanut Butter Mousse mixture, capping with top cake layer. Ice top and sides with Chocolate Glaze



clipped on: 05.06.2008 at 10:05 pm    last updated on: 05.06.2008 at 10:06 pm

RE: LOOKING for: peanut butter desserts (Follow-Up #4)

posted by: Meryl_ on 09.27.2002 at 08:55 pm in Dessert Exchange Forum

Here's a recipe I posted on another post: (haven't tried this yet)


7 oz. milk chocolate
3/4 C. butter or margarine
1 tsp. vanilla extract
1 1/3 C. granulated sugar
4 eggs
1 C. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
12 mini peanut butter cups

Preheat oven to 350F. (325 F for dark pans). Line muffin pan with baking cups.
Melt chocolate and butter together; stir in vanilla extract.
In a separate bowl combine sugar, unbeaten eggs, flour, baking powder and salt. Stir in chocolate mixture. Fill muffin cups half full; place peanut butter cup in center of each and top with remaining batter. Bake 20-25 minutes or until a wooden pick inserted in the center comes out clean.


clipped on: 05.06.2008 at 10:01 pm    last updated on: 05.06.2008 at 10:02 pm

RE: Quilting tips for beginners (Follow-Up #15)

posted by: patruth on 03.08.2008 at 05:30 pm in Quilting Forum

My favorite tip is kinda hard to explain. When I am sewing two pieces of a block together and need to match an intersection I pin just beyond the intersection about one stitch length. That way I can sew over the seam, stop and take out the pin before continuing. I just finished that quilt top with all the 5in. squares that makes stars in the sashing. It had about a zillion intersections and by using this method I did not have to take out even one to redo it. I think I'm going to hire it quilted with some of that $600.00 that I hope I'm getting from the government. They say you should spend it and I have figured out a lot of things I can use it for.


clipped on: 04.21.2008 at 10:42 pm    last updated on: 04.21.2008 at 10:42 pm

RE: Quilting tips for beginners (Follow-Up #8)

posted by: damascusannie on 03.08.2008 at 09:15 am in Quilting Forum

Laura- I adjust stitch length first by taking a couple of scraps of the fabrics I will be using. Using contrasting threads in the top and bobbin, I sew an inch or two, then stop and count the actual stitches per inch. Many old machines (especially post-1940 Singers) have stitches per inch indicated on the stitch length adjuster, but new machines do not. I try to stay at about 12 and never less than 10.

Once you have your stitch length set, you can adjust your tension if necessary. To check tension you just need to look at it. Because you have contrasting thread on the top and bottom, this will be easy. Just check both top and bottom sides of the seam and make sure that you don't have little dots of the contrasting thread popping through. If you see the bobbin thread on the top of the seam, loosen your top tension because it's pulling too hard on the bobbin thread. Do just the opposite if you see the top thread on the bottom of the seam--tighten your top tension. Do this in SMALL increments, never more than an eighth of a turn at a time. This should be enough to correct the problem. If it's not, you may have to adjust the bobbin tension as well, but since I'm not familiar with modern machines, I'm not going there! One thing that is important is to READ YOUR MANUAL!! It should explain how to adjust both top and bottom tension for your particular machine.

Because I learned to sew in the dark ages, long before computerized machines, I was taught how to correctly balance tension, and it's one of the reasons that I still use old machines for all my sewing today--because I can make such adjustments without fear. I'm always surprised when I'm at quilt guild and someone says, "I haven't been able to sew because my tension went goofy and now I have to take the machine in for repairs." When my tension is goofed up, I just re-adjust it and get back to work! It's usually just a case of bumping it while wrestling a big quilt through the machine.



clipped on: 04.21.2008 at 10:36 pm    last updated on: 04.21.2008 at 10:37 pm