Clippings by trudyjean82

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RE: The 'Ginger Iris' (Follow-Up #1)

posted by: eroctuse2 on 04.02.2009 at 06:30 pm in Iris Forum

Here's a link to the only source I found from the historic iris sources listed on the Historic Iris Preservation Society's site:

Also, here's a person that says they have it for trade:

Lastly, Carlos (the original poster) has his own site: You might consider trying to reach him there.

Hope that helps.



clipped on: 04.03.2009 at 06:25 am    last updated on: 04.03.2009 at 06:25 am

RE: starting dahlias from cuttings (Follow-Up #1)

posted by: plantlady2008 on 03.20.2009 at 10:32 pm in Dahlia Forum

I've tried a lot of different ways of doing cuttings & had them all rot or damp off until a fellow dahlia club member told me about this method. I haven't lost a cutting since- & it's soooooo easy! First- you have to pot up the tuber with it's neck sticking out of the soil- use potting soil for this part. When the shoot gets about 3" tall or has a few sets of leaves, cut off the shoot about a dime's thickness from the tuber. Take off the bottom set of leaves & only leave about 1/4" of the stem under the leaf node. So... now you've got a little dahlia stem with a set of leaf nodes about 1/4 inch from the end of the stem & 1 or 2 sets of leaves on top.
Get some of those little plastic cups that you sometimes get ketsup or tarter sauce in at a restaurant. They're about 2" wide by 2" deep - not really necessary to be picky - any size will do. Slice a few holes in the bottom & fill them with playground sand- it's sterile & cheap!
Next, get a plastic container that's at least 2" deep & bigger than the cup you're using-- I have one that holds 12 of the little cups but you can use a magarine tub or sim. container if you're just doing one or 2. Put an inch or so of water in the container & put the cups in the water. Let the sand suck up moisture from the bottom until it's all wet. Take your cutting, dip it in rooting hormone- get the leaf node covered in the rooting hormone & tap off the extra so it's not too thick on the cutting, poke a hole in the sand & pop the cutting in. Firm up the sand a bit around it so it will stand upright. Don't do anything to the cups with the cuttings in them except keep the water in the outside container about 1/2 way up the cups. Don't let it go dry! Don't cover or do any of that stuff you have to do if you're trying to root in soil. When the cutting grows roots- you can tell by when it starts to get taller & grow more leaves & if you give it a gentle tug, it won't come out of the sand- then pot it up just like you would any new plant - into a pot of good potting soil. Grow it until it's time to put outdoors in the garden. Be sure to harden it off before you leave it out in the hot sun or cold night. The place where you cut off the shoot will grow 3 or 4 or more shoots for you & you can do more cuttings from them-- bonanza!!! I'll try & do some pictures for you when I get time. This is growing hydrophonically- the sand just holds the cutting up instead of letting it flop about in a glass of water- but you CAN start cuttings in a glass of water if you want- just be sure you have at least one leaf node under the water.


clipped on: 04.01.2009 at 07:33 am    last updated on: 04.01.2009 at 07:34 am

RE: LOOKING for: Homemade Cake Icing (Follow-Up #4)

posted by: teresa_nc7 on 01.27.2009 at 03:18 pm in Recipe Exchange Forum

This chocolate cake is one of the best I've ever had/made. The recipe came from the 1970s from McCall's magazine, I think. The chocolate frosting is delicious as well.

Perfect Chocolate Cake

1 cup unsweetened cocoa powder
2 cups boiling water
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
2 1/2 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract

1 pint heavy whipping cream
1 teaspoon vanilla extract
1 cup confectioners' sugar

1/3 cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
3. Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
4. In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
5. To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.


clipped on: 03.20.2009 at 09:03 pm    last updated on: 03.20.2009 at 09:03 pm

RE: LOOKING for: Homemade Cake Icing (Follow-Up #5)

posted by: canarybird on 01.27.2009 at 03:43 pm in Recipe Exchange Forum

Here's an old recipe from my aunt who made the best old fashioned chocolate cakes and icings.

She's the same lady who gave me the now popular 'Aunty Doe's Shortbread' recipe.

Aunty Doe's Chocolate Icing

1 cup icing (confectioner's) sugar
3 heaping TBS cocoa
1/4 cup margarine or butter
1/2 teasp salt
1 egg

Have margarine or butter soft, and cream it with the egg, icing sugar and salt. Add cocoa and beat well. If it seems a little too thick, add a tiny bit of milk.



clipped on: 03.20.2009 at 09:03 pm    last updated on: 03.20.2009 at 09:03 pm

RE: RECIPE: Looking for good old fashioned homemade bread recipe (Follow-Up #1)

posted by: teresa_nc7 on 02.04.2009 at 03:16 pm in Recipe Exchange Forum

I think of this loaf as "old fashioned" bread:

Shaker Daily Loaf

2 pkg. fast-acting dry yeast
1/4 C. warm water
1 3/4 C. milk
3 Tbsp. butter
2 Tbsp. sugar
2 tea. salt
5 C. flour

Dissolve the yeast in warm water in a lrg. mixing bowl. Warm the milk and melt the 3 Tbsp. of butter in it. Stir in the sugar and salt and allow to cool to lukewarm.

Add this to the yeast bowl along with 3 C. of the flour. Beat until smooth with a mixer. Add the remaining flour and knead until smooth and elastic, about 10 min.

Place the dough on a plastic counter and butter the top of the dough with about 2 Tbsp. butter. Cover the dough with a very large. stainless steel bowl and allow to rise until double in bulk.

Punch down and shape into 2 loaves for lrg. bread pans. Place in bread pans, then again brush the top of the dough and allow to rise until double in bulk.

Bake at 400 degrees F for about 30 min.


clipped on: 03.20.2009 at 09:01 pm    last updated on: 03.20.2009 at 09:01 pm

RECIPE: Roasted Sticky Chicken

posted by: teresa_nc7 on 06.25.2006 at 08:36 am in Recipe Exchange Forum

A high heat roasted chicken is indeed delicious, but I tried a new recipe for slow/low roasted chicken yesterday that is really good also - and won't smoke up your house!

Roasted Sticky Chicken
Recipe By :Sharon Worster Personal Chef's Network
Serving Size : 6 Preparation Time :5:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds whole chicken
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 large onion -- quartered

Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious!
Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions.
Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown.

Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!!

For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout.

Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.


clipped on: 03.20.2009 at 08:51 pm    last updated on: 03.20.2009 at 08:52 pm

RE: LOOKING for: mini tarts (Follow-Up #1)

posted by: Ginger_St_Thomas on 01.09.2004 at 09:49 am in Dessert Exchange Forum

Do you have a mini muffin tin?

Use the Lemon Tassies variation:
PECAN TASSIES (Or Lemon Tassies)
3 oz pkg cream cheese, softened
1 stick margarine, softened
1 cup flour
Dash of salt
Blend together the cream cheese, margarine, flour & salt. Shape into 24 balls; press each ball into 1 3/4" mini-muffin tins (press dough in bottom & sides w/fingers; do not leave any holes.)

2 eggs, beaten
1 cup brown sugar, packed
2 TBL margarine, melted
1 tsp vanilla
Dash of salt
1 cup pecans, chopped

Combine eggs, brown sugar, margarine, vanilla & salt. Mix well (do not beat with beater or tops will be crusty instead of nutty.) Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake in apreheated 350 oven 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24.~~

For Lemon Tassies substitute white sugar for brown; omit pecans & add 2 TBL lemon juice & 1 tsp lemon zest.~~

Tart shells:
6 TBL butter
8 oz pkg cream cheese
1 cup flour
Dash of salt

1/2 cup fresh lemon juice
Grated zest of 2 lemons
2 cups sugar
1 cup butter
4 eggs, beaten

For the shells, combine tart shell ingredients. Mix well. Roll into small balls. Press into lightly greased mini muffin pans. Bake in a preheated 325 oven for about 25 minutes.
For the lemon filling, combine lemon juice, zest & sugar in top of a double boiler. Add butter & heat over boiling wter until butter is melted. Add eggs & continue cooking about 15 minutes o runtil thick. Chill & fill tart shells.~~ (Lemon filling may be kept refrigerated for a couple wekks.

Here's a tart shell recipe that works with all kinds of fillings:
3 cups flour
2 TBL sugar
1/4 tsp salt
1 1/2 cups unsalted butter, chilled
About 3 TBL ice water
1 egg, beaten
1-2 TBL water

Combine the flour, sugar & salt in a mixer bowl & mix well. Cut in the butter using the paddle attachment at low speed until crumbly. Add just enough ice water until the dough adheres & mix well. The addition of too much water will make a tough dough. Chill 30 minutes. Roll the dough to fit individual tart pans, allowing 1/4" overhang to allow for shrinkage. Prick tart shells with a fork. Blind bake the dough (after lining w/parchment & weighting with dried beans) in a preheated 350 oven for 15-20 minutes or until very light brown. Remove the parchment & beans. Brush a mixture of the egg & water over the bottoms. Bake a few more minutes until light brown.~~


clipped on: 03.20.2009 at 08:37 pm    last updated on: 03.20.2009 at 08:37 pm

RE: LOOKING for: mini tarts (Follow-Up #3)

posted by: Ruthanna on 01.09.2004 at 03:36 pm in Dessert Exchange Forum

1 cup flour
1/3 cup sugar
1/ 4 cup baking cocoa
1/ 2 cup cold butter
2 Tbsp. cold water
2 packages (3 oz. each) cream cheese, softened
1/ 4 cup sugar
2 Tbsp. Milk
1 tsp. vanilla extract
1 egg
1 can (21 oz.) cherry pie filling
In a small bowl, combine flour, sugar and cocoa: cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide and shape into 24 balls. Place a ball in greased miniature muffin cups; press dough evenly onto the bottom and up the sides of each cup. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. Bake at 325 degrees for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Makes 2 dozen.
Source: Taste of Home magazine


clipped on: 03.20.2009 at 08:35 pm    last updated on: 03.20.2009 at 08:36 pm

RE: LOOKING for: mini tarts (Follow-Up #2)

posted by: Ann_T on 01.09.2004 at 11:05 am in Dessert Exchange Forum

Here are a few that we like. You can make any favourite tart recipe into mini tarts.


Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Shortbread Tarts with Lemon Filling
Source: Appeal Magazine

Shortbread crust

1 cup butter softened
1/2 cup icing sugar
1 1/2 cups all-purpose flour
1 Tablespoon Cornstarch


1/2 cup fresh squeezed lemon juice
1 Tablespoon grated lemon zest
1 cup granulated sugar
3 eggs well beaten
1/2 cups butter at room temperature
. Preheat oven to 325F. Combine shortbread ingredients in the bowl of an
electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each
portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape
it into a shell. Prick the bottom of each tart with a fork. Bake 10
minutes and then prick bottoms again as the shells puff up. Bake an
additional 10 minutes. Remove from oven and allow tarts to cool on a wire
rack before filling.

To prepare lemon filling, combine juice and zest in a double boiler. Whisk
in sugar, eggs and butter, blending well. Place over gently boiling water
and whisk constantly until mixture thickens. Cool before using to fill tart
shells. Lemon filling can be prepared ahead of time and stored in the

(Note: I did not cook using a double boiler. I added the juice, zest,
sugar and butter to the pot and brought to a boil. Then I beat the eggs
and added some of the hot mixture to the eggs to temper before adding this
egg mixture to the pan. I continued to stir over low heat until the mixture

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Peanut butter and chocolate cookie Tarts

3/4 cup butter
3/4 cup peanut butter smooth
3/4 cup brown sugar
3/4 cup white sugar
1 egg
1 egg yolk
2 tsp vanilla
2 1/4 cups flour
3/4 teaspoon baking soda

Chocolate filling

4 oz semisweet chocolate
2 Tablespoons cocoa
1/3 cup butter
2 cups sifted Icing Sugar
. Cream butter with peanut butter until very smooth. Beat in sugars. Beat in
egg and yolk. Add vanilla. Sift flour with baking soda and mix well. Stir
into butter mixture. Press balls of dough into well buttered mini muffin
tins. Each ball of dough should be about 3/4's the size of the muffin tin -
when you intent the centre it should form the shape of a pudgy little tart

Bake in preheated 350F oven for 15 minutes or until ouside is baked but
inside is still chewy. Do not over bake. Cool five minutes on rack and
then remove from tins. Cool completely.


Combine chocolate, cocoa, milk and butter in small saucepan. Melt over low
heat. Mix until smooth. Cool. Beat in icing sugar to give consistencey of
icing. Pipe about 1 tablespoon of filling into each tart.

Note: YOu can spoon the filling in to the centre, but it looks nicer when

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Butter Tarts
1/4 cup butter at room temperature
1/2 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
1/2 teaspoon lemon juice
1 cup maple syrup
1 cup walnut halves

Optional - 1/2 cup currants or raisins

Blend together the butter and brown sugar. Beat the eggs lightly and stir
into the butter and brown sugar and add the corn syrup. (You can substitute
Corn syrup for all or part of the Maple syrup.), add vanilla and raisins
if using.

Fill tart shells about two thirds full. Bake at 375F for 15 to 20 minutes
or until pastry is golden.

The filling in these tarts is runny. Do not over bake or the filling will
firm up. Let tarts set in the tins for about 3 minutes. Remove carefully
and cool on racks. Makes about twenty 3 inch tarts.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Butter-Lard Pastry
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening)
5 to 6 tablespoons of ice water

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
. Mix flour with salt, and cut in butter and lard.

(Note: I use the cuisinart to cut in my fat and then move the mixture to a
bowl to add the water by hand). I like to have to do this by feel which I
find I can't do by machine)

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Form in to a ball and cut in two pieces. Form each into a
round flat disc and refrigerate for 1 hour.


clipped on: 03.20.2009 at 08:35 pm    last updated on: 03.20.2009 at 08:35 pm