Clippings by piegirltoo

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RE: Christmas gift ideas (Follow-Up #25)

posted by: sushipup on 10.27.2009 at 06:42 pm in Cooking Forum

My pecans go over very well, and keep well, too

spicy Bourbon pecans

1/2 cup good bourbon
1 lb pecan halves
1 T. corn oil
1 T. worcestershire sauce
1/2 teaspoon angostura bitters
1/2 cup sugar

Preheat oven to 350.
1) in small saucepan, simmer bouron over medium heat until reduced by 1/4. Blanch pecans in boiling water for 1 minute, then drain.

2) In large bowl, combine bourbon, oil, worcestershire, bitters, sugar. Add hot pecans and toss well. Let stand for 10 minutes.

3) spread pecans in single layer on rimmed baking sheet. Bake for 30-40 minutes, turning every 10 minutes, or until they are crisp and liquid has evaporated.

4) Transfer to large clean bowl and toss with spices (as follows), about 1-1/2 teaspoon spices, 1/2 t. salt, 1/4 t. pepper.

Spices---Emeril's "Essence" (This makes a lot more than this recipe needs, but I use it for a lot of other things. You can just reduce the recipe proportionally, if you like)

2-1/2 T. paprika
2 T. salt
1 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried leaf oregano
1 T. dried thyme.

Store in airtight container.

Hints: the recipe does not seem to work with Splenda. And make sure the pecans are crisp... better slightly overdone than underdone.

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clipped on: 12.08.2009 at 04:48 pm    last updated on: 12.08.2009 at 04:52 pm

RECIPE: Double Lemon Cake Roll

posted by: Stefanies_Mom on 01.20.2003 at 05:07 pm in Dessert Exchange Forum

This recipe came with my KitchenAid Stand Mixer. I tried it last night for friends and it was delicious!

Cake:
4 eggs
3/4 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Lemon Filling:
1 package (8 oz) light cream cheese, softened
1 cup powdered sugar
1 tablespoon lemon juice
2 teaspoons grated lemon peel

To make Cake: Place eggs in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 (fast beating/whipping) and whip eggs about 3 minutes, or until very thick and lemon colored. Continuing on Speed 8, gradually add sugar, beating about 1 minute. Stop and scrape bowl.

Add water, vanilla and lemon extract. Turn to Speed 4 (mixing/beating)and beat about 30 seconds. Continuing on Speed 4, gradually add flour, baking powder and salt. Beat about 30 seconds, or until batter is smooth.

Line a 15 1/4 x 10 1/4 x 1-inch jelly roll pan with waxed paper, aluminum foil, or parchment paper. Grease well. Pour batter into pan, spreading to corners. Bake at 375 degrees for 11 to 13 minutes, or until toothpick inserted in center comes out clean. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove paper or foil. Roll cake and towel together. Cool completely on wire rack.

To make Lemon Filling, place ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 (mixing/beating)and beat about 1 1/2 minutes, or until well mixed.

When cake is cool, unroll and spread with Lemon Filling. Reroll and sprinkle with powdered sugar.

Yield: 10 servings (1-inch slice per serving)

NOTES:

Cake is good and very easy. Made 1 1/2 times the rx for my larger (12x17?) jelly roll pan. Prefer with lemon curd and a simple raspberry sauce for serving.
clipped on: 11.21.2009 at 03:53 pm    last updated on: 11.21.2009 at 03:55 pm

RE: Savory Sweet Potatoes (Follow-Up #8)

posted by: ann_t on 10.04.2007 at 11:29 am in Cooking Forum

Ohiomom, here is a sweet potato recipe that I like. Not a casserole but a nice side dish.

Home Cookin Chapter: Recipes From Thibeault's Table

Parmesan-Coated Sweet Potato Fries
==================================
Parmesan-Coated Sweet Potato Fries

source: Internet
Serves 4; Prep time: 15 minutes; Total time 40 minutes
1/2 cup all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon ground pepper
2 large egg whites
1 1/3 cups grated Parmesan cheese
4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise
1. Preheat the oven to 425. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.
2. In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.
3. Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.
4. Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.
Per serving: 309 calories; 13 g protein; 6 g fat; 52 g carb; 7 g fiber.

NOTES:

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clipped on: 11.21.2009 at 03:37 pm    last updated on: 11.21.2009 at 03:38 pm

RE: Cranberries...lots of cranberries (Follow-Up #18)

posted by: lorijean44 on 10.24.2009 at 10:57 pm in Cooking Forum

This photo is old - long before I knew anything about lighting!!

Drenched Cranberry Cake

2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
3 tablespoons butter, melted
2/3 cup milk
1 egg
2 cups fresh or frozen cranberries

Sauce:
1/2 cup unsalted butter
1 cup sugar
3/4 cup heavy cream
1/2 vanilla bean, split lengthwise

Preheat the oven to 350 degrees. Butter a 9-inch round pan.

Sift the flour, sugar and baking powder into a large bowl. Add the shortening, milk and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries.

Pour into the prepared pan, smooth the top and bake for 1 hour, or until an inserted toothpick comes out clean.

Transfer to a wire rack.

While the cake is baking, make the sauce. Melt the butter in the top of a double boiler over simmering water.

Add the sugar, cream and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes.

Remove the vanilla bean. Serve the cake with each individual slice generously topped with the warmed sauce.

Source: Very Cranberry, copyright September 2004

I have another one I'll post as soon as I can locate it!!

Lori

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clipped on: 11.21.2009 at 02:27 pm    last updated on: 11.21.2009 at 02:27 pm

RE: Has to be on the table (Follow-Up #17)

posted by: lindac on 11.16.2009 at 11:57 am in Cooking Forum

Here's the rest....
Mrs. Averys Rolls

2C Scalded Milk, cooled to warm temperature
3T Shortening or Butter, Melted
C Sugar
1 t salt
2 eggs, beaten
2 pkgs yeast (or 1T bulk yeast)
1/3 warm water
4-5 cups flour

Dissolve the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny.

Let rise until doubled, punch down, knead a little, then shape into rolls. Bake at 350 until golden. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like cinnamon rolls or brioche.

Scalloped Oysters
1 pint oysters
3/4 cup cracker crumbs(saltines)
3/4 cup stale bread crumbs
4 tablespoons oyster liquor ( cream to make up if there isn't enough)
1/2 cup melted butter
2 tablespoons milk or cream
Salt
lemon juice
Pepper

Mix bread and cracker crumbs, and stir in butter. Put a thin layer in bottom of a buttered shallow baking-dish, cover with oysters, and sprinkle with salt and pepper and a few drops of lemon; add one-half half each oyster liquor and cream. Repeat, and cover top with remaining crumbs. Bake thirty minutes in hot oven. Never allow more than two layers of oysters for Scalloped Oysters; if three layers are used, the middle layer will be underdone, while others are properly cooked. A sprinkling of mace or grated nutmeg to each layer is considered by many an improvement. Sherry wine may be used in place of cream.

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clipped on: 11.19.2009 at 01:06 pm    last updated on: 11.19.2009 at 01:06 pm

RE: I need Heart Healthy Help/substitutions (Follow-Up #1)

posted by: lindac on 11.16.2009 at 12:06 pm in Cooking Forum

First of all ditch the COM soup...it's not so much the fat as what kind....and other stuff.
I make a "skim of mushroom soup" using olive oil instead of butter and skim milk instead of cream....and add a little low fat cream cheese for the taste.
You can make a lovely pie with a grust of ground nuts and a little sugar...overcooked rice will thicken stuff...chicken without the skin is good. Grilled beef fiet is wonderful and fairly low fat.
A good blue cheese dressing can be made without a lot of blue cheese....blue cheese has a pervasive flavor.

you can cut down on the amount opf cheese in this dressing and will still get a good blue cheese flavor.
Fran Lozano's zesty blue dressing
4 oz Maytag blue cheese
1/2 cup olive oil
1 tsp grated lemon peel
juice of a lemon
1 cup sour cream Use fat free..
1 clove minced garlic.
Mash cheese with fork and mix in oil until creamy. add remaining
ingredients.

Good luck....cook well and keep that man healthy!
Linda C

NOTES:

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clipped on: 11.19.2009 at 03:43 am    last updated on: 11.19.2009 at 03:43 am

RE: LOOKING for: 'meat'balls (Follow-Up #4)

posted by: Mary (Guest) on 01.15.2001 at 11:02 pm in Vegetarian Recipe Exchange Forum

We make walnut cheese balls. 1 1/2 cups of walnuts, same of breadcrumbs, 2 eggs, 1 cup grated cheese and a diced onion- then season as you like. We roll them and put them in a 13x 9 pan and bake at 350 for 45 min. My husband likes to put ketchup on them before baking because it reminds him of his mom's meatloaf. Yummy!

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clipped on: 10.24.2009 at 06:33 pm    last updated on: 10.24.2009 at 06:34 pm

RE: RECIPE: Great Nut Burger Recipes Wanted (Follow-Up #5)

posted by: beginnerkelli on 05.04.2009 at 12:43 am in Vegetarian Recipe Exchange Forum

i know this is a little late but here is a GREAT veggie burger recipe with nuts:

"Beet" this Veggie Burger
makes 5 patties

*serve with carrot dogs

2 Tbsp olive oil
1 Tbsp grated raw beet
1/2 C cooked quick rolled oats*
1 C uncooked oats
1/2 C coarsely ground walnuts
1/4 C coarsely ground almonds
2 Tbsp sesame seeds
1 Tbsp veg broth or water
1/4 C green pepper, minced
1/4 C celery (or fennel)
1/4 C onion, minced
1 tsp basil (dried or fresh)
1/4 tsp sage
1/4 tsp mustard powder, or mustard (spicy brown or dijon)
2 Tbsp soy sauce
1 Tbsp nutritional yeast flakes (optional)

* Bring 1/2 C water to a boil in small saucepan. Add 1/4 C oats and a dash of salt. Return to boil, cover, reduce heat to low, and cook 7 minutes.

Directions~
Get the oats cooking while you chop the veggies. Throw everything into a big bowl and mix well. Form into patties. Heat olive oil in skillet over medium high. Cook patties until golden on each side.

I like to top these burgers with bbq sauce, avocado, and something crunchy, like onions, lettuce, or even sliced fennel. It's your burger...put whatever you want on it!

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clipped on: 10.24.2009 at 04:55 pm    last updated on: 10.24.2009 at 04:55 pm

RE: Need Recipes using blue cheese. (Follow-Up #1)

posted by: lindac on 10.23.2009 at 08:40 pm in Cooking Forum

First of all, if you wrap it really well...in saran and in foil you can freeze it...I would freeze it in about 4 oz pieces...
What kind of blue cheese did you buy?
And here ya go with the recipes!

This is good with cocktails, or accompanying a salad.


Savory Blue Cheese Tart

1 10 inch unbaked pie shell
cup chopped pecans
6 Oz. cream cheese
2 eggs
4 Oz. Maytag Blue Cheese
cup milk
1 tsp Worcestershire sauce
1 tsp corn starch
Ripe olives and chives to garnish

Preheat oven to 350 degrees. Sprinkle nuts in the bottom of pie shell. Mix the next 6 ingredients in a blender or food processor and pour slowly into the crust. Garnish with sliced ripe olives and chopped chives. Bake 35 to 40 minutes until set. Cool and refrigerate 2 hours, cut into 12 wedges and arrange on a platter

reputation.

Warm Blue Cheese, Bacon and Garlic Dip

from Stop and Smell the Rosemary...
Recipes and Traditions to Remember
___________________________________

INGREDIENTS:

7 slices bacon, chopped
2 cloves garlic, minced
8 ounces cream cheese, softened
1/4 cup half and half
4 ounces Maytag Blue Cheese, crumbled (1 cup)
2 tablespoons chopped fresh chives
3 tablespoons chopped smoked almonds (1 ounce)

TO PREPARE:

Cook bacon in a large skillet over medium-high heat until almost
crisp, about 7 minutes. Drain excess fat from skillet. Add
garlic and cook until bacon is crisp, about 3 minutes.
Preheat oven to 350 degrees. Beat cream cheese until
smooth. Add half and half and mix until combined. Stir in
bacon mixture, blue cheese, and chives. Transfer to a 2-cup
ovenproof serving dish and cover with foil. Bake until
thoroughly heated, about 30 minutes. Sprinkle with chopped
almonds. Serve with sliced apples, toasted pita crisps or
French bread.

NOTE: May be prepared 1 day in advance. Refrigerate or freeze.
Bring to room temperature before baking.

YIELDS 2 CUPS
___________________________________

Copyright 1996 The Junior League of Houston, Inc. All rights
reserved.

Visit The Junior League of Houston web site

For a special party, make them in 1 inch rolls. Labor intensive, but your guests will rave.

Blue Cheese Cocktail Wafers

2 cups flour
cup sifted confectioners sugar
tsp salt
tsp ground white pepper
pound butter ( 2 sticks) 1 cup crumbled Maytag Blue ( about 6 Ounces)
cup milk
1 finely chopped pecans or walnuts, divided

Sift the dry ingredients
Cut in the butter and cheese
Sprinkle with the milk
Sprinkle with the milk
Mix to create stiff dough
Mix in cups of the nuts
Shape dough into two rolls 2 inches by 10 inches
Coat the rolls with the rest of the chopped nuts
Wrap in plastic and refrigerate at least 4 hours
Pre heat oven to 400 degrees
With a sharp knife, slice into inch slices and place on ungreased cookie sheet
Bake about 8 minutes until lightly browned.
Cool on wire racks
Makes about 100

Blue Cheese Popovers

Yields 12 popovers

Vegetable oil, shortening, or lard for the pans
1-1/2 cups whole milk
6 oz. Maytag Blue Cheese , crumbled
1 tsp. salt
Freshly ground black pepper
9 oz. (2 cups) all-purpose flour
6 large eggs

Set the oven rack to its lowest position . Heat the oven to 400F. Generously grease 12 popover tins (preferably nonstick) with oil, shortening, or lard (butter won't work). In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted. Remove from the heat and whisk in the salt and pepper. (You can also melt the cheese in the milk in a glass measuring cup in the microwave on low power for 1 min.) Put the flour in a medium bowl. Whisk in the milk mixture until just combined; it's fine if the batter is a bit lumpy. Add the eggs one at a time to the batter, whisking well after each addition. Pour the batter into the prepared tins and bake on the lowest shelf for 20 min. at 400F. Don't open the oven, but reduce the temperature to 350F and continue to bake another 15 min. until the popovers are browned and fully puffed. Remove the popovers from the oven and immediately take them out of the tin to keep them from getting soggy. Poke each popover with a knife to release steam. Serve immediately or reheat just before serving.

Blue Satin Soup
4 T. butter
1/4 c. each very finely minced celery, green onion, and green pepper
14 oz. can chicken broth
1 cup milk
4 oz Maytag Blue Cheese
I cup light cream
1/2 c. flour
2 oz dry sherry
Fresh ground pepper, to taste

Melt butter in heavy sauce pan, add vegetables and saut very slowly until soft and translucent, but not brown. Add flour and cook for a few minutes, stirring constantly, until the flour is cooked but not brown, add the warmed chicken broth whisking all the while to prevent lumps. Simmer 2 minutes. Add the crumbled blue cheese and stir until smooth. Add milk and cream and heat to serving temp, but do not boil ( it will curdle) add sherry and pepper. Garnish with chopped chives and sour cream if desired.

Blue Cheese Stuffed Pork Chops

6 pork chops, 1 inches thick with pocket cut
3 T butter
1 T fine minced onion
c crumbled Maytag blue cheese
c. finely sliced mushrooms
c. fine, dry bread crumbs (not moist, fresh bread)

Melt butter in fry pan, add onion and mushrooms and cook for 5 minutes. Remove from heat and stir in blue cheese, bread crumbs and salt. Stuff chops and secure pockets with a toothpick. Bake on a baking sheet at 325 degrees for about 45 minutes to an hour.

Spinach Noodle Casserole

8 oz package of spinach noodles
2 packages frozen chopped spinach
11 oz can of cream of mushroom soup
1/2 cup milk to thin the soup
4 oz can of sliced mushrooms drained
4 oz crumbled Maytag Blue Cheese

Thaw the spinach, drain well and cut through several times with a chefs knife. Cook noodles according to package directions, and drain. Mix milk with the soup, add to noodles along with mushrooms and cheese.toss to mix and bake at 350 degrees until bubbly, about 25 to 35 minutes. Serves 4 to 6 as a side dish.

Toms Shrimp Fettuccini, serves 4

4 oz Maytag Blue Cheese
8 oz cream cheese ( no one said this was low fat!!)
1/4 cup fresh parsley, chopped
1/3 cup dry white wine
tablespoons light cream
I clove of garlic, minced
4 scallions chopped (tops too)
1 pound cooked, shelled and deveined shrimp
Fresh ground pepper.lots is good.
I pound fettuccini cooked

Mix cheeses, wine and cream at room temperature in a 2 quart casserole. Add seasonings and shrimp and bake at 375 degrees until heated through (about 25 minutes) serve over cooked pasta.
There are more plus many different recipes for different salad dressings, including a rosy boue cheese dressing one based on Lillet another that I call Zesty blue cheese dressing, made with lots of lemo0n, and my old favorite....the none better creamy blue cheese dressing.
This ought to use up that wheel you have.
Linda c


Linda C

NOTES:

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clipped on: 10.24.2009 at 02:51 pm    last updated on: 10.24.2009 at 02:51 pm

RE: Orange...Breadlike-Something for Breakfast (Follow-Up #6)

posted by: stacy3 on 10.22.2009 at 12:36 pm in Cooking Forum

here's Lpink's recipe! I admit, I never made it, but I saved it - glad I was reminded of it!

Orange Loaf - lpinkmountain

Bake in 9x5x3 inch greased loaf pan at 350 degrees for 1 hour
1 small seedless orange, washed and unpeeled (I used a navel orange, no seeds).
6 oz. pitted dates
orange juice
1/2 cup hot water
2 TBLSP butter
1 egg
2 cups flour
1 cup sugar
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
3/4 cup chopped walnuts
**I also added 1 T of ground cinnamon, 1 tsp of ground nutmeg, and 1/2 tsp of ground cloves.
Combine orange and dates in a food processor until finely ground. Just do it, trust me, it will turn out good!
Combine juice drained off of orange and date mixture with enough extra orange juice to make 1/2 cup. In a saucepan, heat juice, water and butter until butter melts. When cooled, add the egg and date/orange mixture.
Combine this liquid mixture with the rest of the dry ingredients and nuts. Bake in a greased loaf pan one hour at 350 until cakes tests done. Makes 3 mini loaves, 2 small loaves, or 1 large loaf.

NOTES:

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clipped on: 10.24.2009 at 02:30 pm    last updated on: 10.24.2009 at 02:31 pm

RE: Orange...Breadlike-Something for Breakfast (Follow-Up #5)

posted by: ann_t on 10.22.2009 at 11:52 am in Cooking Forum

Deb, the danish is good with the addition of orange zest or lemon zest in the dough.

Also, I found this recipe on line today for an Sicilian Orange Cake on The Little Teochew Blog. It looks and sounds wonderful. No reason why you couldn't make muffins/cupcakes using this recipe.

I recently made my cornbread muffins and adjusted the recipe adding orange zest and raspberries. Would be just as good without the berries too.

Cornbread Muffins
=================

I have a number of cornbread recipes that I make but this is the most tender, melt in your mouth cornbread recipe You can make it in muffin tins, loaf pan or a springform pan

1 egg
1/2 Cup melted butter
1/4 Cup vegetable oil
1 Cup milk, warmed
1 Cup cake flour
2/3 Cup yellow cornmeal
1 Tablespoon baking powder
1/2 Teaspoon salt
3 Tablespoons sugar ( increased to 1/2 cup)
1 teaspoon vanilla
Handful of fresh or frozen raspberries/blueberries/blackberries
Zest from one orange

Preheat oven to 400 degrees Beat the egg, melted butter and the oil until well blended. Stir in the milk. In a separate bowl, blend the cake flour with the cornmeal, baking powder, salt and sugar. Add to the egg mixture and stir until just blended. This is a very light, loose batter. Spoon into desired pan and bake until golden. (Sprinkle tops with a little sugar.) If making muffins this will take 15 to 20 minutes to bake. It will take longer in a loaf pan or a springform pan. Three small loaf pans.

Home Cookin Chapter: Recipes From Thibeault's Table

Blueberry Oatmeal Squares
=========================


Source: Canadian Living Magazine August 2007

2 1/2 cups rolled oats (NOT Instant)
1 1/4 cups all purpose flour
1 cup packed brown sugar
1 tablespoon grated orange rind
1/4 teaspoon salt
1 cup cold butter, cubed

Filling

3 cups fresh blueberries
1/2 cup granulated sugar
1/3 cup orange juice
4 tsp. cornstarch

Filling Directions:

In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk constarch with 2 tablespoons water; whisk into blueberries and boil, stirring until thickened, about 1 minute. Place plastic wrap directly on surface and refrigerate until cool, about one hour.

In a large bowl, whisk together oats, flour, sugar, orange rind and salt; with pastry blender, cut in butter until coarse crumbs. Press half into 8 inch square parchment paper-lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture,pressing lightly.

Bake in centre of 350F oven until light golden, about 45 minutes. Let cool on rack before cutting into squares.

Make ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.

NOTES:

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clipped on: 10.24.2009 at 02:28 pm    last updated on: 10.24.2009 at 02:28 pm

RE: Cranberries...lots of cranberries (Follow-Up #9)

posted by: booberry85 on 10.24.2009 at 01:00 pm in Cooking Forum

Try these! These also freeze well.

Cranberry-Banana Loaf

The sweetness of the bananas perfectly balances out the tartness of the cranberries. This recipe comes from Farm Journals Homemade Breads by Alice Joy Miller, Joanne G. Fullan and Margaret C. Quinn. Makes 1 loaf.

Ingredients

1 cup flour
2 teaspoons baking powder
teaspoon baking soda
teaspoon salt
1 teaspoon orange rind
1 cup sugar
⅓ cup vegetable oil
2 eggs
cup mashed ripe bananas (2 large bananas)
cup fresh or frozen cranberries, chopped

In a small bowl, stir together chopped cranberries (I pulse them in a food processor for a few pulses), orange rind and cup sugar; set aside.

Into a large bowl, mix flour baking powder, baking soda, salt and remaining cup sugar; set aside.

In another small bowl, mix oil and eggs until well blended; stir in bananas. Add the banana and the cranberry mixtures to the dry ingredients. Stir until just moistened. Pour batter into a greased 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour. Let cool 10 minutes and remove from pan.

Cranberry Pecan Muffins

This is out of my collection of recipes. I suspect it originally came from my Mom.

Ingredients

3 cups flour
4 teaspoons baking powder
1 cup sugar
cup shortening
2 eggs
1 cup milk
2 teaspoons lemon rind
1 cup chopped pecans
1 cups chopped cranberries
cup sugar

Combine flour, baking powder and 1 cup sugar into a large bowl. Cut in cup shortening with a pastry blender until mixture is crumbly. Stir in chopped pecans and lemon rind. In a small bowl combine chopped cranberries and cup sugar; set aside.
In another bowl, beat eggs until light. Stir in milk. Add liquid to dry ingredients. Stir until just moist. Fold in cranberries. Spoon batter into paper lined or well greased muffin tins. Bake at 400 degrees F for 20 minutes. Let cool 5-10 minutes and remove from pan.

NOTES:

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clipped on: 10.24.2009 at 02:18 pm    last updated on: 10.24.2009 at 02:18 pm

RE: Cranberries...lots of cranberries (Follow-Up #8)

posted by: yasou on 10.24.2009 at 11:43 am in Cooking Forum

Here's my favorite...

CRANBERRY CRUMB TART

Cream Cheese Pastry
4 oz cream cheese, cut into small cubes
cup cold butter, cut into small cubes
1 cups flour

Measure flour into the work bowl of a food processor fitted with the steel blade. Scatter the cold butter pieces over the flour and pulse until the mixture has the consistency of cornmeal. Add cream cheese pieces and process until dough comes together and forms a ball. Wrap in plastic, and refrigerate at least 30 minutes, or freeze until needed. Makes one 9-10 inch tart shell.

Filling
3 cups cranberries (approx. one bag)
6 Tbsp sugar

Topping
6 Tbsp cold butter
cup + 2 Tbsp flour
cup + 2 Tbsp sugar

Preheat oven to 400 . Roll out dough and place in a tart pan with removable bottom making sure to press dough so that it fits snugly against the sides. Trim edges to top of rim. Place in freezer for 30 minutes. Remove from freezer and place tart pan on a sheet pan. Line the crust with parchment paper or foil (if you use foil, place shiny side down) and fill the liner with pie weights or beans. Bake for 15 minutes. Remove liner and weights and continue baking an additional 5 minutes (dough will no longer be translucent but not yet golden brown).
While crust is baking, measure flour and sugar for topping into the work bowl of a food processor fitted with the steel blade. Cut butter in small cubes and scatter over the mixture, process until crumbly, then set aside.

Combine cranberries and sugar for filling. Set aside.

After crust has been partially baked, remove it from oven and fill with cranberry sugar mixture and sprinkle with topping mixture (it will look like too much topping, but use it all). Lower oven to 350 and continue baking tart until topping is golden and cranberries bubble, about 40 minutes.

Note: Both the dough and topping can be made ahead and kept either in the refrigerator or freezer until needed. Baked tart can be made ahead and frozen.

Serve at room temperature

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clipped on: 10.24.2009 at 02:16 pm    last updated on: 10.24.2009 at 02:16 pm

Container Soils - Water Movement & Retention VII

posted by: tapla on 03.22.2009 at 08:29 pm in Container Gardening Forum

I first posted this thread back in March of 05. Six times, it has reached the maximum number of posts to a single thread (150), which is much more attention than I ever imagined it would garner. I have reposted it, in no small part, because it has been a wonderful catalyst in the forging of new friendships and in increasing my list of acquaintances with similar growing interests. The forum and email exchanges that stem so often from the subject are in themselves, enough to make me hope the subject continues to pique interest and hopefully, the exchanges provide helpful information. Most of the motivation for posting this thread again comes from the participants reinforcement of the idea that some of the information provided in good-spirited collective exchange will make some degree of difference in the level of satisfaction of many readers growing experience.

I'll provide links to the previous five threads at the end of what I have written - in case you have interest in reviewing them. Thank you for taking the time to look into this subject - I hope that any/all who read it take at least something interesting and helpful from it. I know it's long, but I hope you find it worth the read.


Container Soils - Water Movement and Retention - A Discussion About Soils

As container gardeners, our first priority should be to insure the soils we use are adequately aerated for the life of the planting, or in the case of perennial material (trees, shrubs, garden perennials), from repot to repot. Soil aeration/drainage is the most important consideration in any container planting. Soils are the foundation that all container plantings are built on, and aeration is the very cornerstone of that foundation. Since aeration and drainage are inversely linked to soil particle size, it makes good sense to try to find and use soils or primary components with particles larger than peat. Durability and stability of soil components so they contribute to the retention of soil structure for extended periods is also extremely important. Pine and some other types of conifer bark fit the bill nicely, but Ill talk more about various components later.

What I will write also hits pretty hard against the futility in using a drainage layer of coarse materials as an attempt to improve drainage. It just doesn't work. All it does is reduce the total volume of soil available for root colonization. A wick can be employed to remove water from the saturated layer of soil at the container bottom, but a drainage layer is not effective. A wick can be made to work in reverse of the self-watering pots widely being discussed on this forum now.

Since there are many questions about soils appropriate for use in containers, I'll post basic mix recipes later, in case any would like to try the soil. It will follow the Water Movement information.
Consider this if you will:
Soil fills only a few needs in container culture. Among them are: Anchorage - A place for roots to extend, securing the plant and preventing it from toppling. Nutrient Retention - It must retain enough nutrients in available form to sustain plant systems. Gas Exchange - It must be sufficiently porous to allow air to move through the root system and by-product gasses to escape. Water - It must retain water enough in liquid and/or vapor form to sustain plants between waterings. Most plants can be grown without soil as long as we can provide air, nutrients, and water, (witness hydroponics). Here, I will concentrate primarily on the movement of water in soil(s).

There are two forces that cause water to move through soil - one is gravity, the other capillary action. Gravity needs little explanation, but for this writing I would like to note: Gravitational flow potential (GFP) is greater for water at the top of the container than it is for water at the bottom. I'll return to that later. Capillarity is a function of the natural forces of adhesion and cohesion. Adhesion is water's tendency to stick to solid objects like soil particles and the sides of the pot. Cohesion is the tendency for water to stick to itself. Cohesion is why we often find water in droplet form - because cohesion is at times stronger than adhesion; in other words, waters bond to itself can be stronger than the bond to the object it might be in contact with; in this condition it forms a drop. Capillary action is in evidence when we dip a paper towel in water. The water will soak into the towel and rise several inches above the surface of the water. It will not drain back into the source, and it will stop rising when the GFP equals the capillary attraction of the fibers in the paper.

There will be a naturally occurring "perched water table" (PWT) in containers when soil particulate size is under about .125 (1/8) inch.. This is water that occupies a layer of soil that is always saturated & will not drain from the portion of the pot it occupies. It can evaporate or be used by the plant, but physical forces will not allow it to drain. It is there because the capillary pull of the soil at some point will surpass the GFP; therefore, the water does not drain, it is perched. The smaller the size of the particles in a soil, the greater the height of the PWT. This water can be tightly held in heavy (comprised of small particles) soils and perch (think of a bird on a perch) just above the container bottom where it will not drain; or, it can perch in a layer of heavy soil on top of a coarse drainage layer, where it will not drain.

Imagine that we have five cylinders of varying heights, shapes, and diameters, each with drain holes, and we fill them all with the same soil mix, then saturate the soil. The PWT will be exactly the same height in each container. This saturated area of the container is where roots initially seldom penetrate & where root problems frequently begin due to a lack of aeration. Water and nutrient uptake are also compromised by lack of air in the root zone. Keeping in mind the fact that the PWT height is dependent on soil particle size and has nothing to do with height or shape of the container, we can draw the conclusion that: Tall growing containers will always have a higher percentage of unsaturated soil than squat containers when using the same soil mix. The reason: The level of the PWT will be the same in each container, with the taller container providing more usable, air holding soil above the PWT. From this, we could make a good case that taller containers are easier to grow in.

A given volume of large soil particles has less overall surface area when compared to the same volume of small particles and therefore less overall adhesive attraction to water. So, in soils with large particles, GFP more readily overcomes capillary attraction. They drain better. We all know this, but the reason, often unclear, is that the height of the PWT is lower in coarse soils than in fine soils. The key to good drainage is size and uniformity of soil particles. Mixing large particles with small is often very ineffective because the smaller particles fit between the large, increasing surface area which increases the capillary attraction and thus the water holding potential. An illustrative question: How much perlite do we need to add to pudding to make it drain well?

We have seen that adding a coarse drainage layer at the container bottom does not improve drainage. It does though, reduce the volume of soil required to fill a container, making the container lighter. When we employ a drainage layer in an attempt to improve drainage, what we are actually doing is moving the level of the PWT higher in the pot. This simply reduces the volume of soil available for roots to colonize. Containers with uniform soil particle size from top of container to bottom will yield better and more uniform drainage and have a lower PWT than containers using the same soil with drainage layers.

The coarser the drainage layer, the more detrimental to drainage it is because water is more (for lack of a better scientific word) reluctant to make the downward transition because the capillary pull of the soil above the drainage layer is stronger than the GFP. The reason for this is there is far more surface area on soil particles for water to be attracted to in the soil above the drainage layer than there is in the drainage layer, so the water perches. I know this goes against what most have thought to be true, but the principle is scientifically sound, and experiments have shown it as so. Many nurserymen employ the pot-in-pot or the pot-in-trench method of growing to capitalize on the science.

If you discover you need to increase drainage, you can simply insert an absorbent wick into a drainage hole & allow it to extend from the saturated soil in the container to a few inches below the bottom of the pot, or allow it to contact soil below the container where the earth acts as a giant wick and will absorb all or most of the perched water in the container, in most cases. Eliminating the PWT has much the same effect as providing your plants much more soil to grow in, as well as allowing more, much needed air in the root zone.

In simple terms: Plants that expire because of drainage problems either die of thirst because the roots have rotted and can no longer take up water, or they starve/"suffocate" because there is insufficient air at the root zone to insure normal water/nutrient uptake and root function.

Bark fines of fir, hemlock or pine, are excellent as the primary component of your soils. The lignin contained in bark keeps it rigid and the rigidity provides air-holding pockets in the root zone far longer than peat or compost mixes that too quickly break down to a soup-like consistency. Conifer bark also contains suberin, a lipid sometimes referred to as natures preservative. Suberin, more scarce as a presence in sapwood products and hardwood bark, dramatically slows the decomposition of conifer bark-based soils. It contains highly varied hydrocarbon chains and the microorganisms that turn peat to soup have great difficulty cleaving these chains.

To confirm the existence of the PWT and how effective a wick is at removing it, try this experiment: Fill a soft drink cup nearly full of garden soil. Add enough water to fill to the top, being sure all soil is saturated. Punch a drain hole in the bottom of the cup and allow the water to drain. When drainage has stopped, insert a wick into the drain hole . Take note of how much additional water drains. Even touching the soil with a toothpick through the drain hole will cause substantial additional water to drain. The water that drains is water that occupied the PWT. A greatly simplified explanation of what occurs is: The wick or toothpick "fools" the water into thinking the pot is deeper than it is, so water begins to move downward seeking the "new" bottom of the pot, pulling the rest of the water in the PWT along with it. If there is interest, there are other simple and interesting experiments you can perform to confirm the existence of a PWT in container soils. I can expand later in the thread.

I always remain cognizant of these physical principles whenever I build a soil. I havent used a commercially prepared soil in many years, preferring to build a soil or amend one of my 2 basic mixes to suit individual plantings. I keep many ingredients at the ready for building soils, but the basic building process usually starts with conifer bark and perlite. Sphagnum peat plays a secondary role in my container soils because it breaks down too quickly to suit me, and when it does, it impedes drainage and reduces aeration. Size matters. Partially composted conifer bark fines (pine is easiest to find and least expensive) works best in the following recipes, followed by uncomposted bark in the <3/8" range.

Note that there is no sand or compost in the soils I use. Sand, as most of you think of it, can improve drainage in some cases, but it reduces aeration by filling valuable macro-pores in soils. Unless sand particle size is fairly uniform and/or larger than about BB size I leave it out of soils. Compost is too unstable for me to consider using in soils. The small amount of micro-nutrients it supplies can easily be delivered by one or more of a number of chemical or organic sources.

My Basic Soils
5 parts pine bark fines
1 part sphagnum peat (not reed or sedge peat please)
1-2 parts perlite
garden lime (or gypsum in some cases)
controlled release fertilizer (if preferred)
micro-nutrient powder, other continued source of micro-nutrients, or fertilizer with all nutrients - including minors

Big batch:
2-3 cu ft pine bark fines
5 gallons peat
5 gallons perlite
2 cups dolomitic (garden) lime (or gypsum in some cases)
2 cups CRF (if preferred)
1/2 cup micro-nutrient powder (or other source of the minors)

Small batch:
3 gallons pine bark
1/2 gallon peat
1/2 gallon perlite
4 tbsp lime (or gypsum in some cases)
1/4 cup CRF (if preferred)
micro-nutrient powder (or other source of the minors)

I have seen advice that some highly organic (practically speaking - almost all container soils are highly organic) container soils are productive for up to 5 years or more. I disagree and will explain why if there is interest. Even if you were to substitute fir bark for pine bark in this recipe (and this recipe will long outlast any peat based soil) you should only expect a maximum of two to three years life before a repot is in order. Usually perennials, including trees (they're perennials too) should be repotted more frequently to insure vigor closer to their genetic potential. If a soil is desired that will retain structure for long periods, we need to look more to inorganic components. Some examples are crushed granite, pea stone, coarse sand (see above - usually no smaller than BB size in containers, please), Haydite, lava rock (pumice), Turface or Schultz soil conditioner, and others.

For long term (especially woody) plantings and houseplants, I use a soil that is extremely durable and structurally sound. The basic mix is equal parts of pine bark, Turface, and crushed granite.

1 part uncomposted pine or fir bark
1 part Turface
1 part crushed granite
1 Tbsp gypsum per gallon of soil
CRF (if desired)
Source of micro-nutrients or use a fertilizer that contains all essentials
I use 1/8 -1/4 tsp Epsom salts per gallon of fertilizer solution when I fertilize (check your fertilizer - if it is soluble, it is probable it does not contain Ca or Mg.

Thank you for your interest.

If there is additional interest, please review previous contributions to this thread here:

Post VI
Post V
Post IV
Post III
Post II
Post I

Al

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clipped on: 04.21.2009 at 12:30 pm    last updated on: 04.21.2009 at 12:31 pm

RE: cookpower De Dietrich Induction (Follow-Up #16)

posted by: Jason Gow (Guest) on 08.17.2008 at 11:19 pm in Appliances Forum

Hi everyone,

I hope all the issues above were dealt with by my predecessors and everyone is happy about their purchases!

I know that their was some hesitation about selling into the States from NZ by the previous Managing Director due to warranty and repair issues.

The comments above in regards to Prestige and Cookpower being linked or one and the same weren't quite correct but are now. Prestige Appliances bought out a previous company called Prestige, and then purchased Cookpower. Thw warranty issues did become an issue with Prestige taking on what they could.

But that is all behind us now with most of the Cookpower AND Prestige staff now having moved on.

Dennis left pre Christmas 2007 and the other two staff members left June / July this year.

Just a quick update for those who were wondering.

Please feel free to contact me if you have any further queries and i will try and shed light where possable!

Jason

Here is a link that might be useful: Prestige Appliances NZ website

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clipped on: 08.22.2008 at 12:04 pm    last updated on: 08.22.2008 at 12:05 pm

RE: Kenmore HE4T F/L or F/11 or F/DL error codes (Follow-Up #67)

posted by: airdocdac on 05.18.2008 at 12:18 am in Laundry Room Forum

Kenmore Washer He4t

Save Your Money!

In addition to adding fresh solder to the circuit board connections pop the cover off of K4 and use a contact burnishing tool. I looked at both relays carefully and noticed that the contacts were charred on just one of them. I traced the circuit and learned that one relay (K1) is used for the selection of "Lock" or "Unlock". Then relay K4 is closed momentarily to activate the selected solenoid.

Solenoids are nothing more than a coil of wire that pulls an iron rod to created motion. That coil, when energized, builds up a magnetic field. When the relay opens, the magnetic field collapses and generated a "back EMF" and a small lightning strike that burns a small crater in the contact faces. Do this enough and you essentially have "craters of the moon" on the contact faces.

So, I added fresh solder to the connectors just on the upper and lower edge contacts labeled "J8" (on the circuit board) and used my contact burnishing tool on the contacts of K4. I have done this twice and each time I do this I can expect about a year or more of normal operation. The first time was without the aid of this great website.

I live close to the Pacific Ocean with the corrosive salt air so I kind of expect this sort of thing.

I hope this helps!

Richard

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clipped on: 08.07.2008 at 12:45 am    last updated on: 08.07.2008 at 12:46 am

RE: Grab bars (Follow-Up #3)

posted by: pharaoh on 06.04.2008 at 12:34 am in Bathrooms Forum

DIY, takes all of 5 min if you can find the studs. I just did this in my bathroom that has marble on the walls. I installed it on an incline.
1. Locate the studs
2. Drill with a diamond drill bit
3. Make sure you drill the stud with the right drill bit to match the screws for the grab bar.
4. Screw in the grab bar.
5. If this is in a wet area, then silicone the screw holes and the plate that covers the screws

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clipped on: 07.23.2008 at 02:28 am    last updated on: 07.23.2008 at 02:28 am

Drilling in Tile -- HELP, I'm at my wits end!

posted by: capt.dan on 06.10.2008 at 02:26 pm in Bathrooms Forum

We just finished remodeling our bathroom and have all the tile installed, this tile to be exact: http://www.lowes.com/lowes/lkn?action=productDetail&productId=88574-34692-G1TG11&lpage=none

Now I am trying to drill six, 3/16" holes to install the shower door. I've spent 1 1/2 hours on hole 1!!!!!!!!

I've used the Black & Decker tile bits, Bosch tile bits and an American Vermont masonry bit. I am still maybe only 2/3s of the way through hole 1. I've used light, medium and hard pressure. I've used slow, medium and fast speeds, I've done it dry and sprayed water, I've changed the bits for fresh ones after thinking I might have burned them out on my first attempt.

I'm using a very powerful 1/2" variable speed drill with a max rpm of 850.

Maybe we are destined to have a shower curtain and no door!

It just can't be this difficult, any advice from you experts?

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clipped on: 07.23.2008 at 02:23 am    last updated on: 07.23.2008 at 02:23 am

RE: Seed for Overseeding in Davis, Utah (Follow-Up #1)

posted by: bpgreen on 08.05.2007 at 03:54 am in Lawn Care Forum

Apologies in advance for a long post. I'm going to discuss buffalo grass (along with blue grama) first, then some other options.

When you say Davis, I assume you mean Davis county. Is that right?

If so, we're neighbors (I also live in Davis county).

Buffalo grass has a pretty short growing season here. It will probably not start to turn green until about mid May, and will start to go dormant in October. It's sort of a grey green in color and spreads via stolons (above ground shoots).

If you're considering a buffalo grass lawn, I would suggest that you consider a mixture of buffalo grass and blue grama. They are often found together in native prairie stands. Blue grama tends to be green a little longer than buffalo grass.

Buffalo grass should do well in clay soil (same for blue grama).

If you want to establish buffalo grass and/or blue grama, you'll want to completely kill your existing lawn first. The buffalo grass is green when the KBG is brown and vice versa. If you don't kill the existing lawn, you'll have a lawn that is always "splotchy" because of when the different grasses are green.

It's almost too late to plant buffalo grass and/or blue grama now, especially since it sounds like you have a living lawn now. So, if you go with buffalo grass, you'll want to wait until next year, probably late May, to plant the seed (or plugs--faster and better if you have allergies).

If you want a lawn that is green earlier in the spring and later in the fall, you want to use a cool season grass.

As with the buffalo grass and blue grama, you'll have best results if you kill your existing lawn first. If you don't kill the existing lawn, you won't get the splotchy look, but it will take a long time for the new grasses to out compete the KBG.

There are several options for cool season "water wise" turf grasses.

Crested wheatgrass is one option. It's a non native grass, imported from Siberia. Newer varieties such as Ephraim and Roadcrest are weakly rhizomatous, but most others are bunch grasses. The advantages of crested wheatgrass are that the seed tends to be inexpensive, and it tends to be easy to germinate (compared with native grasses). Disadvantages are that it is a much lighter green and it deals with drought by entering and leaving dormancy very quickly based on moisture.

My preference is for native grasses. My version of the "Magnificent 3" is a combination of western wheatgrass, streambank wheatgrass and sheep fescue. The two wheatgrasses are both rhizomatous. The sheep fescue is a bunch grass. All of the wheatgrasses are soft to walk on (softer than KBG, I think). I don't know about the sheep fescue.

This is the first year I'm trying sheep fescue, so I don't know much about it, but my understanding is that it can stay green (ok, blue green) during summer with no irrigation water (yes, even here).

Streambank wheatgrass is relatively easy to establish and is a pretty attractive grass. It's a light green in color. It deals with drought by entering and leaving dormancy quickly.

My favorite is actually the western wheatgrass. It deals with drought by having an amazing root system, so it often stays green even during the summer with no additional water. It is somewhat blue in color.

I'm seeding a small section of my heck strip with blue grama, and I'm overseeding my lawn with a mixture of western and streambank wheatgrass and sheep fescue.

If you go with a native wheatgrass lawn, you should probably seed at about 3-5 lbs per 1000 sq ft (much less for crested wheatgrass since seeds are smaller, but I don't know the rates). Most places that give seeding rates for these are for pastures, since they're only recently being considered for lawns.

In the past, I've seeded into my existing lawn, but I think I'm going to try to get permission to kill the lawn this year.

I had the option of adding unmetered water a few years back, but I actually spend less than I would if I paid the flat rate. If I can get the natives to take over, I think my water bill will go down even further.

There are many sources of seeds, so do your own due diligence. But I'll let you know where I bought my seed.

Western wheatgrass and blue grama Southwest Seed These people are really helpful and responsive, but they can't take orders on their website.

Streambank wheatgrass Mountain Valley Seed If you get into SLC during the week, you can save shipping by calling the order in and picking it up.

Sheep Fescue (I think this is alwo where I got crested wheatgrass several years ago. Rounde Butte Seed Site is down as I post.

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clipped on: 07.05.2008 at 01:24 am    last updated on: 07.05.2008 at 01:25 am

RE: New grout, too light (gray), can I 'dye' it charcoal/black? (Follow-Up #5)

posted by: bill_vincent on 07.03.2008 at 11:11 pm in Bathrooms Forum

Yes, you can, and regardless of what the color is now, or what you want it to be, it can be done, and relatively easily.

You said you've done some research and found the reference to Aquamix's colorants. They're the best there is. I have a link to where you can buy them on line, as well as a forum thread that gives explicit directions on using them.

Here's the url to buy them on line:

http://www.1877floorguy.com/grcopr.html

And below is the link to the forum thread. Refer to reply #2:

Here is a link that might be useful: Using Grout colorants

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clipped on: 07.04.2008 at 01:12 am    last updated on: 07.04.2008 at 01:12 am

RE: Oil trim/door paint (Follow-Up #4)

posted by: brushworks on 01.31.2008 at 06:23 pm in Paint Forum

No primer required.

Here's what is required to repaint an alkyd (oil) trim.

Clean with Dirtex. The surface must be clean.
Dull by lightly sanding with #180 sanding sponge.
Use a wet sanding sponge and it's easier to wipe away
the sanding residue.

Caulk any gaps between trim and wallboards, door jambs, baseboard and wall, etc. Allow caulk to dry at least 4 hours.

Apply two coats of SW Pro Classic, Cabinet Coat, Muralo Satin, or BM Satin Impervo. All in waterborne formulations.

You are now done with oil based paint.!!! Life is good.

Michael

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clipped on: 06.12.2008 at 12:58 am    last updated on: 06.12.2008 at 12:58 am

RE: cab knobs not level...what to do? (Follow-Up #1)

posted by: reeree_natural on 04.29.2008 at 02:47 pm in Kitchens Forum

piegirltoo
hmmmm.....how about wood filling the hole and drilling a new one ? Call the company who did your cabinets and see if they can send a 'touch up paint/stain' of your finish for covering the wood fill? or better yet, they might be able to suggest the best way to move the knobs..??
Ree

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clipped on: 05.11.2008 at 11:02 am    last updated on: 05.11.2008 at 11:02 am

RE: RE:How To Insert A Pic? (Follow-Up #3)

posted by: celticmoon on 09.11.2007 at 12:08 am in Kitchens Forum

Me again. Is this better?

How do I embed pictures in my post?
1. Open a free account at Photobucket.com or a similar 'storage site'.

2. Move pictures off your hard drive or camera by clicking 'download' and identifying the picture(s) you want to move from your camera or hard drive.

3. Once the pictures are there in Photobucket, do the Happydance part 1.

4. Select and resize a picture, by clicking on 'edit' above the picture, then 'resize', then 'website' for medium or 'message board' for large. (skip this step and your picture will post giant and make everyone reading the thread have to scroll to the right forever. Not cool.)

5. Under your picture, find and copy the HTML tag in the box marked HTML (looks like >ahref =...).

6. Back at your post, copy that tag right into the body of your message.

7. Check the preview to besure the picture is there and sized OK. Do the happy dance part 2.

Better?? Should I explain how to copy and paste? What would help make it clearer?

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clipped on: 05.09.2008 at 09:49 am    last updated on: 05.09.2008 at 09:49 am